Rack of lamb with rosemary and mustard crust
Sealed lamb seasoned with shallots, rosemary, and breadcrumbs, baked to perfection and resting for flavor.
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Cooking tools:
- Roasting pan
- Pastry brush
- Oven
- Skillet
- Chef's knife
- Cutting board
- Spoon
- Tongs
- Peeler
- Kitchen timer
Ingredients
- 450 g Northern Ireland Farm Quality Assured lamb rack
- 4 Shallots
- 1 x 15 ml (1 tbsp) Oil
- 15 g Butter
- 50 g Breadcrumbs
- 1 x 5 ml (1 tsp) Dried rosemary
- 1 x 15 ml (1 tbsp) Dijon mustard
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