Lamb Rack with Rosemary & Manchego Crust
Roasted lamb rack with a Manchego cheese and herb crust, served with roasted artichokes and mint jus.
12 ingredients
7 steps
Ingredients
- 12 racks of lamb (French-trimmed, 7 bones each)
- 2150g aged Manchego cheese (grated)
- 3100g breadcrumbs
- 4Fresh rosemary (2 sprigs)
- 5Fresh thyme
- 63 garlic cloves
- 74 globe artichokes
- 8Olive oil
- 9200ml lamb or chicken stock
- 10100ml red wine
- 11Fresh mint
- 12Dijon mustard, salt, pepper
Instructions
- 1Mix grated Manchego, breadcrumbs, chopped rosemary, thyme, and garlic into a crust paste.
- 2Season lamb racks and sear in hot pan until golden on all sides.
- 3Brush top of lamb generously with Dijon mustard. Press Manchego crust firmly onto the mustard.
- 4Roast at 190°C for 18-20 minutes for medium-rare. Rest for 10 minutes under foil.
- 5Quarter artichokes, toss with olive oil, salt, and roast at 200°C for 30 min until golden.
- 6Make mint jus: deglaze pan with red wine, add stock, reduce. Finish with fresh mint.
- 7Slice rack between bones. Serve with roasted artichokes, drizzle mint jus around.