Roast Rack of Lamb with Marmelade Mustard Crumb Topping

roast rack of lamb
Prep: 20 mins | Cook: 50 mins + resting time | Serves 4-5 | Excellent source of iron | Low sodium

Ingredients

  • 2, 7-bone Quality Mark lamb racks, fat trimmed
  • 60g butter
  • 2 tablespoons marmalade or apricot jam
  • 1 heaped tbsp wholegrain mustard
  • ½ cup coarse breadcrumbs (or use Japanese panko crumbs for that extra special touch)
  • 1 brown onion, peeled and thinly sliced
  • 2 garlic cloves, peeled and thinly sliced
  • olive oil or butter
  • 2 teaspoons rosemary leaves, roughly chopped
  • ½ red chilli, thinly sliced (optional)
  • 600g baby vegetables (baby carrots, courgettes, sweetcorn and fennel)
  • 4 tablespoons pumpkin or sunflower seeds, pinenuts or slivered almonds
  • 1 large bunch watercress, washed and drained (optional)
  • 2 tablespoons balsamic vinegar

Method

Preheat oven to 190°C fan bake.

Lightly season the lamb racks all over and bring to room temperature on a plate, covered with cling film.

In a small pan, melt the butter and marmalade with a little salt and pepper, then stir in the mustard and take off the heat. Mix in about half of the breadcrumbs – slowly adding enough until you have a good coating. Spoon the topping evenly across the racks, pressing it down over the meat. Sauté the onion and garlic in 2 tbsp olive oil or
butter until lightly caramelised, then mix in the rosemary and chilli.

Place the vegetables in a roasting dish and mix in the caramelised onions, season, then put the lamb racks on top.

Roast in the centre of the oven for 20-30 minutes, depending on the thickness of the meat. If the crumbs are becoming too dark as it cooks, cover loosely with foil.

Remove from oven, cover and leave to rest for 5 – 10 minutes before serving.

Place the pumpkin seeds in a small fry-pan with a tbsp olive oil and cook over a medium heat, stirring occasionally until they begin to pop a little. Take the pan off the heat and leave to cool.

To serve:

Take the racks and carefully cut in half. Drizzle the balsamic vinegar over the vegetables, mix it in and spoon onto 4 warm plates. Place the lamb on top of the veg. Decorate with watercress and scatter with pumpkin seeds.

beef lambSource:  Beef + Lamb New Zealand, reproduced with permission.