Mint gremolata-crusted lamb racks
Mint gremolata-crusted lamb racks
Laaaammmbert! Lammmmmbbbert!
The fearful cries of a sheep always seem to play in my mind when I think of lamb… but I finally conquered that fear by cooking lamb! To be honest I bought racks of lamb, which isn’t hard to do! I didn’t really grow the lamb or feed the lamb or have any part in its demise except for buying the racks of lamb, so I guess I wasn’t really “that” attached to the lamb in the first place, but I regress.
Back to actual cooking, when you buy your racks of lamb, ask your butcher for a French trim! This involve removing all the fat from the bones, making the meat look neater as well as preventing your fingers from getting too greasy when you pick up the bones. You could always buy just normal racks of lamb (which would be the more cost-effective option in some cases), and “French trim” them yourself, however this does also mean more work for yourself. And who really needs more work?
This recipe is for Mint gremolata-crusted lamb racks and it is simply delicious! The mint and herbs are not overpowering and goes well with the lamb. And even after cooking the lamb for 30 minutes, the meat was still tender and slightly juicy in the centre (not charred black at all)! I also love how lamb racks look SO good when arranged “just so”! Its not picture perfect, its Meat Perfect!
Mint gremolata-crusted lamb racks
Ingredients: 2/3 cup chopped flat-leaf parsley, 2/3 cup chopped mint, 1 tbsp finely grated lemon rind, 2 tbsp salted capers chopped, sea salt and cracked black pepper, 1/3 cup olive oil, 2 x 375g trimmed racks of lamb
Steps: Preheat the oven to 180 degrees Celsius. Mix the parsley, mint, lemon rind, capers, salt, pepper and oil until well combined. Press the mixture onto both sides of the lamb racks and place on a baking tray lined with aluminium foil or non-stick baking paper. Cook for 25-30 minutes or until the lamb is cooked to your liking
Serves 4
