Lamb is on the dinner table for most people at Easter.
But if you're lacking inspiration, here's a delicious and easy recipe for lamb rack with crispy wild garlic crust.
Enjoy the lamb rack with a green salad and good bread or together with your favourite potatoes.
NOTE: If you can't find wild garlic, you can replace them with, for example, flat-leaf parsley or a mixture of different herbs.
4 servings
Ingredients
3 dl panko breadcrumbs
50 g wild garlic leaves
2 trimmed lamb racks
Butter for frying
2 tbsp. honey
1 tbsp. Dijon mustard
Salt and pepper
Instructions
Preheat the oven to 210 degrees celcius regular oven/190 degrees fan oven.
Spread the breadcrumbs on a baking sheet with baking paper, and toast it golden in the oven. Keep a close eye on it so it doesn't burn.
Chop the wild garlic leaves, and blend them with the toasted breadcrumbs, salt and pepper.
Score the fat on the lamb racks, and brown them in butter in a pan. Pour the butter over the lamb while cooking, and turn them as needed so they get a nice crust on both the meat and fat sides. Season them with salt and pepper.
Finish cooking the lamb racks in the oven for about 10 minutes, until the core temperature reaches 56-58 degrees for medium-rare.
Let them rest for 15 minutes.
Mix the mustard and honey, and brush the mixture on top of the lamb racks. Turn the brushed side in the wild garlic mixture.
