Moroccan Crusted Rack of Lamb

For this beautiful dish we used rack of lamb. We have combined the French cooking technique with Moroccan flavours.
Our #garden still give us plenty of herbs so today we picked Parsley & Mint for the Herb Crust.

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Serve 2
Ingredients:

For Lamb:
1 Rack of Lamb, When purchasing lamb, ask your butcher to French trim it (removing the meat from the bone).
1 clove of garlic
10 ml of olive oil
1tsp of Ras El Hanout
Salt & Pepper

For the herb crust:
2tbsp of Bread crumbs
2tbsp of chopped parsley
40gr butter
1/2 of a grated clove of garlic
1/2tsp of Ras El Hanout
1 tsp of chopped mint
Salt&Pepper to taste

Making a Herb Crust:
-On the medium heat melt the butter.
-Add all the ingredients apart from the mint.
-Cook for 3-4min on medium to low heat.
-Add the mint and check your seasoning. Rectify it if necessary.
-Set aside.
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-Depending on the season, remove excess fat and leaving a thin layer.
-Score the fat.
-Season the meat with a clove of garlic, olive oil & Ras El Hanout. (Best to marinate for 2-4h before cooking, but you can season it just before cooking as well).
-Pan-fry lamb on each side, on the medium to high heat.
-Place Lamb rack on to the baking rack & bake in the oven on 180C for 15min, for medium to medium-rare meat.
-Once cooked, leave it to rest for 10 - 15min to allow the meat to finish cooking & relax, to achieve tender & juicy meat.
-After, cover the top part with herb crust & place back into the oven for 7min at 200C, just to creat a crust.

After plating the lamb, we have sprinkled it with our wonderful Allepo Chilli Flakes. Serve lamb with side dishes of your choice.
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Gorgeous plate from @sainsburys!
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If any questions, we are here to help!
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