Fun, Food & Farming!

September Recipe

 serves 4 hungry eaters!

 Ingredients for the lamb:

4 mini racks of Broom House Farm Lamb, 3 bones in each 

Salt, pepper, olive oil

4 tablespoons of Broom House Farm beetroot chutney

Ingredients for the crust:

4 slices stale bread


7 tablespoons grated pecorino cheese


Sprigs parsley, coriander, thyme and rosemary



Preheat oven to 200'C. 

Lightly score the fat layer with a sharp knife, sprinkle with salt and pepper.

Heat some olive oil in a pan, brown and seal the lamb. Place the pan in the oven and cook for 7-8 minutes. 

Place all ingredients for the crust in a food processor and pulse several times.  It should look nice and green. Place in a deep dish.

Remove lamb from oven and smother the fat layer with beetroot chutney.

Dip into the crust mixture making sure it is well coated. The chutney helps it to stick to the lamb. 

Allow the lamb to rest for a few minutes then place back in the oven for 3-4 mins to brown and crisp the crust. 

Meanwhile using the juices in the pan prepare a red wine juice and for the last minute add some of the chutney and gently warm. Serve with seasonal vegetables.....utterly fabulous!



25 September, 2012 at 10:45

Tags: September Recipe, Lamb recipe, rack of lamb


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