This is the first meal I ever taught my younger sister, Sara, to make. She was at the time, young and married with no kids, double income and time to spare. She asked one day for me to teach her how to cook. So this was where we began - right in the deep end with complex flavours and techniques. But I am pleased to say she aced it and this continues to be a favourite dinner party item for her to this day. The combination of flavours with the lamb are a winner every time. I taught her to match this with the rich deep flavours of a jus, a creamy risotto and, of course, truffled broad beans which adds a touch of elegance. Links to all those recipes are at the bottom of the page. This is sure to WOW your guests.
Serves 2
1 x 8 cutlet lamb rack
oil, salt and pepper
2 t djon mustard
1 slice bread
handful fresh parsley and mint
rind of a lemon
salt and freshly ground black pepper
dash of oil
Rub oil all over the lamb and season with lots of salt and pepper. Sear in a really hot frypan till caramelized (1-2 mins per side). Spread the djon mustard on the meat side of the rack of lamb. Process bread into crumbs and add herbs, rind and salt and pepper. Give it a wee whiz and add oil to make it come together. Press it firmly onto the lamb rack. Place uncovered in really hot oven (200˚C) oven for 10 minutes. Cover with foil and rest for 10 minutes. This produces a medium rare lamb, for medium add on another 3 minutes to cooking and resting time.
Serves 2
1 x 8 cutlet lamb rack
oil, salt and pepper
2 t djon mustard
1 slice bread
handful fresh parsley and mint
rind of a lemon
salt and freshly ground black pepper
dash of oil
Rub oil all over the lamb and season with lots of salt and pepper. Sear in a really hot frypan till caramelized (1-2 mins per side). Spread the djon mustard on the meat side of the rack of lamb. Process bread into crumbs and add herbs, rind and salt and pepper. Give it a wee whiz and add oil to make it come together. Press it firmly onto the lamb rack. Place uncovered in really hot oven (200˚C) oven for 10 minutes. Cover with foil and rest for 10 minutes. This produces a medium rare lamb, for medium add on another 3 minutes to cooking and resting time.