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13 April 2017

[Competition Closed] 4-Step Herb-Crusted Rack of Lamb + WIN a Signature Roaster!

Leg of lamb is traditionally eaten on Easter Sunday. Make a change and serve this delicious herb-crusted rack of lamb instead, with a side of golden-roasted vegetables!

Below, we show you how to make this easy recipe step-by-step.


Herb-Crusted Rack of Lamb

SERVES: 8-10
PREPARATION TIME: 30 minutes
COOKING TIME: 20 minutes

INGREDIENTS

For the Lamb Racks:

  • 4 slices white bread, broken in pieces
  • 20g mint leaves
  • 30g parsley
  • 60ml melted butter
  • 50ml olive oil
  • 2 x 600g racks of lamb
  • Salt and freshly ground black pepper
  • 100ml Dijon mustard
  • Olive oil

For the Roasted Vegetables:

  • 350g baby beetroots
  • Olive oil
  • 700g baby carrots
  • 400g baby leeks
  • 8 – 10 fresh thyme sprigs
  • Salt and freshly ground black pepper

STEP 1
Preheat the oven to 180°C. Place the bread in a food processor and blitz until it resembles fine crumbs. Spread the crumbs on non-stick baking tray and toast in the oven until crispy. Spread the crumbs on a serving platter and leave to cool. Place the mint and parsley in a food processor and chop until fine. Mix the chopped herbs with the bread crumbs and melted butter.


STEP 2
Heat the olive oil in a shallow casserole and place one rack of lamb skin-side down. Brown on both sides. Repeat with the second rack of lamb. Season with salt and pepper.


STEP 3
Brush the meat all over with the mustard. The mustard will not only give flavour to the dish but also help the crumb stick to the meat. Sprinkle a little olive oil in a Le Creuset 37cm Signature Roaster. Roll the lamb racks in herb crumbs and make sure the meat is well-covered. Roast for 20 minutes (rare).


STEP 4
Preheat the oven to 200°C. Place beetroots with stems in a saucepan, and boil until soft. Drain and skin the beetroots. Drizzle olive oil on a non-stick baking tray. Arrange leeks and carrots on the baking tray and drizzle with a little more olive oil. Arrange thyme sprigs on top and season with salt and pepper. Place in the oven and roast until soft. Add the skinned beetroot for the last few minutes. Serve with rack of lamb.


Le Creuset 5 Days of Easter Giveaways

WINNER ANNOUNCEMENT

Congratulations to the following winner, who has won a Le Creuset 29cm Signature Roaster, valued at R2500*:

– Jackie Badenhorst

* Winner has been notified directly


View more step-by-step Easter recipe inspiration and enter the rest of our Easter giveaways: Hummingbird Cake, Choc-Chip Hot Cross Bun Loaf, Lamb Curry Pie, Chocolate Ice Cream Easter Eggs.

Comments

  1. Marina

    Pork ribs with waaaay too many sides

  2. Bilquis Narker

    Lamb shanks and roasted veg

  3. Mariska Pilch

    Roast chicken and potatoes with salad.

  4. Arlene Christian

    We are having a family bring and share brunch. I am making a smoke snoek quiche and a spinage quiche, fruit platters. Lots of champagne!

  5. Jamie-Lee Andrews De Wet

    Pickled fish and home made buns as a starter
    Paella as a main
    Tipsy tart for desert

  6. Debbie Fuini

    Cheese/cracker platter to start with, followed by spanish roasted chicken with choritzo, and lemon pavlova!

  7. Ray Antoncich

    On one of the days we’ll definitely braai, & it’ll be spare ribs and a variety of sausage galore, accompanied by ‘pap & sauce’, and various salads.

  8. Andrew Peters

    Prawns and steak

  9. Debbie R

    Curried Fish and Salads, with a Pineapple Mousse for Dessert.

  10. Bianca Alberts

    Roast lamb and baked potatoes

  11. Monique Nieuwenhuizen

    Lamb Shanks with roast vegetables.

  12. Marelize van den Berg

    Braai with potato bake, mielies and salad and for dessert, ice cream

  13. Stuart weir

    Slow roasted Karoo lamb leg with roasted potatoes, a roasted butternut and beetroot salad. To finish off with a chocolate brownie and vinalla ice cream.

  14. aiken louw

    pickled fish and crayfish tails.

  15. Simone

    Beautiful South African braai and crayfish tails

  16. Simone Braaf

    Beautiful South African Braai
    With pavlova and berries
    Lots of Sauvignon blanc

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