Herb Crusted Rack of Lamb with Chargrilled Asparagus, Soft Sheep’s Cheese and Gremolata - James Martin Chef
This Herb Crusted Rack of Lamb with Chargrilled Asparagus, Soft Sheep’s Cheese and Gremolata from Lisa Goodwin-Allen is a beautiful summery dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 1 x 7 bone rack of lamb, large eye, French trimmed
- 1 teaspoon Dijon mustard
- Pinch of salt
- 30g wild garlic, chopped
- 10g picked parsley
- 40g picked chervil
- 50g spinach
- 200g grapeseed oil
- Zest of 1 lemon
- Salt to taste
- 150g crème fraiche
- 150g buttermilk
- 10g roast garlic
- 6g lemon juice
- 100g soft sheep’s cheese
- 100g dried white bread
- 20g picked parsley
- 10g picked basil
- 3g picked thyme
- 8 spears of asparagus
- 25g sugar
- 15g salt
- 500ml water
- Micro salad leaves
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