Roast Lamb with Herb Crust

  • 20 minutes preparation plus 1 hour cooking time

    Preparation Time

  • Moderate

    Difficulty Level

  • 4

    Serves

With this recipe you will amaze and excite your guests! Simple, delicious, of average difficulty, and gourmet, it will surely satisfy every palate! The preferred cut of meat for this dish is the rack, while you can freely experiment with the herbs that are used in the recipe, depending on your personal preferences! As you make this recipe, there is one thing you should pay attention to: the proper cooking of the lamb, which must be cooked medium-rare or medium in order to keep its juices and not to dry out.

Ingredients

Aromatic

  • 1 kg lamb rack, bone-in
  • 5 tbsp olive oil
  • 100 gr breadcrumbs
  • 2 garlic cloves
  • 2 tsp lemon zest
  • 1 tsp dried sage Sunspices
  • 1 tbsp dried oregano Sunspices
  • 1 tsp dried rosemary Sunspices
  • Salt, pepper
  • 800 gr potatoes, skin-on, cut into small pieces (or we can use baby potatoes)
  • 2 tsp Carino potatoes seasoning Sunspices

Method

  1. We preheat the oven to 200C/390F. We cook the potatoes in boiling water for 10-15 minutes until fork tender. We strain them and arrange them on a baking sheet. We drizzle them with 2 tbsp olive oil and we sprinkle with the Carino potatoes seasoning and we stir. We cook them for 20 minutes.
  2. In the meantime, in a food processor, we put the breadcrumbs, the garlic cloves, the lemon zest, the sage, the oregano, the rosemary, salt and pepper and we blend them. We add the oil and we stir until we have a thick paste. We press the breadcrumbs mixture firmly onto the lamb.
  3. We remove the tray with the potatoes from the oven and we place the lamb rack in the middle of the potatoes. We put the tray back in the oven and we cook for 25-30 minutes, until the crust gets a nice gold color. After 25 minutes of roasting, the lamb will be medium (if we want it more done, we cook it for 5-10’ more minutes). We take the tray out of the oven and we let the rack rest for about 10’ before slicing it and serving it. Then, we carefully carve it into chops and we serve in plates along with the potatoes. We serve with a rocket salad and accompany with a glass of red wine.

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