Recipe: Herb-crusted rack of lamb - The Jewish Chronicle
A spring-inspired meal as the skies turn blue and the days get longer
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Cooking tools:
- Food processor
- Carving knife
- Carving fork
- Cutting board
- Baking pan
- Kitchen scale
- Measuring spoon
- Oven
- Refrigerator
Ingredients
- 6 French cut lamb racks (4 lamb chops in each)
- 6 teaspoons English mustard
- 30g dairy free margarine
- 115g white breadcrumbs
- 1 lemon skin grated
- 70g dried chopped dates
- 2 teaspoons garlic purée
- 6g mint leaves
- 6g flat leaf parsley
- salt
- black pepper
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