Slow-cooked mutton curry in a dark clay pot with curry leaves and green chillies

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Herb-Crusted Lamb Rack: A Restaurant Dinner in 35 Minutes

Name: Herb-Crusted Lamb Rack: A Restaurant Dinner in 35 Minutes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 400 g Premium Lamb Rack; 1 tsp Salt; 1 tsp Black pepper; 1 tbsp Oil; 1 tbsp Dijon or English mustard; 1 cup Breadcrumbs; 2 Garlic, minced; 2 tbsp Fresh rosemary and thyme, chopped; 1 tbsp Butter, melted; Roast potatoes or sautéed greens (to serve)

A sear-and-roast lamb rack under a mustard and herb crust. Restaurant results from a home oven in 35 minutes.

Total time

35 m

15 m hands-on

Serves

one rack

Roast

200 °C

12 to 15 minutes

Difficulty

Medium

needs a thermometer

Raw materials

A single rack serves two as a main.

Premium Lamb Rack

400 g · 1 pack · 30% off

₹900₹1,285

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Method

Sear first, then crust and roast. Rest well.

01
Get set
Take the rack out of the fridge 30 minutes before cooking and heat the oven to 200 °C. Pat it dry.
02
Season and sear
Season the rack. Sear it in a hot oven-safe pan with the oil for 2 minutes per side until browned.
03
Brush with mustard
Take the rack off the heat and brush the meaty side with mustard.
04
Add the crust
Mix the breadcrumbs, garlic, herbs and butter. Press onto the mustard.
05
Roast
Roast for 12 to 15 minutes for medium. A thermometer should read 57 to 60 °C in the thickest part for medium-rare to medium. Cook longer for well done.
06
Rest and carve
Rest for 10 minutes, then cut between the bones.

Questions

How do I know when it is done?+

Use a meat thermometer. Without one, press the meat: medium feels springy, not soft or firm.

Do I need to cover the bones?+

If the bone tips darken, wrap them in foil.

Start with the lamb rack

Premium lamb rack from Meatigo, delivered to your door.

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1 cut

₹900

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