Extra herb crusted lamb

Ingredients:

• Lamb (a rack or 8 bones):

  • 2 tbsp olive oil

  • 5 garlic cloves crushed

  • Salt

  • Pepper

  • Mustard

• Crust:

  • 30g Fresh thyme

  • 30g Fresh Italian parsley

  • 15g Fresh rosemary

  • 30g Fresh tarragon

  • 30g Fresh oregano

  • 1 1/2 cups of panko (less if you want more green)

  • 1/3 cups of grated pecorino or parmesarn

  • 2 tbsp oil from lamb

  • Garlic from lamb

Direction:

Lamb searing

1. Season your rack of lamb with salt and pepper and preheat your oven to 200c (400f) - regular oven. If you use a convection oven (fan) go for 180c (350f).

Searing

2. On a hot cast iron pan (or any pan) add olive oil and then sear your lamb. Make sure the fat side is nice and crispy. Feel free to sear the sides as well. Add garlic to the sizzling pan and baste your lamb. Make sure the lamb internal temperature to not go beyond 38c (100f).

3. Spread mustard on the whole lamb using a brush or your hands. Set aside the lamb to rest.

Crust

1. Blend all the crust seasoning together. You can actually save remaining crust in the freeze for later use! Super useful.

2. Put the crust on the lamb and press gently on all sides so the crust stick. If it does not stick, it means you might need to add a bit more mustard.

3. Place the lamb into the preheated oven for 18-20 minutes (longer is fine). The internal temperature you want to take the lamb out is

   1. Medium rare: 47c (116f).

   2. Medium: 50c (120f)

4. Let the lamb rest for at least 15 minutes. Serve!

Rest for >15 mins

The key to making the lamb juicy is resting. You should not rest at the desired temperature because resting increases the internal temp of the meat!