• Recipe

    Eddie McDonald

    Dinner Party Lamb for Four


    Lamb Racks in a delicate garlic and herb crust; marinated Lamb Loins, low temperature cooked to tender pink perfection

    • Serves 4
    • Preparation time 30 mins
    • Cooking time 30 mins
  • Ingredients
    • Marinade for Lamb Loins
    • 2 tsp lemon zest strips
    • 2 garlic cloves, sliced
    • 1 tsp chopped fresh rosemary
    • 3 tbsp light olive oil

    • Herb crust for Lamb Racks
    • 2 small shallots, finely chopped
    • 2 garlic cloves, finely chopped
    • 2 tbsp light olive oil
    • 60g natural breadcrumbs
    • ¼ tsp finely chopped fresh thyme
    • 2 tbsp Dijon mustard (to adhere crust)
    • ½ tsp finely chopped fresh rosemary
    • 3 tbsp finely chopped fresh parsley
    • Salt and pepper
    • The cuts
    • 2 Lean Lamb Loins
    • 2 Lean Lamb Racks
    • Light olive oil to sear
    • Salt and pepper
    • Digital meat thermometer (for low temperature cooking the loins)
  • Method
    1. Unless otherwise indicated, all temperatures given are for fan ovens. If your oven does not have a fan, increase the temperature by about 20°C. All times are given for a medium-rare finish.

      Before cooking, pat defrosted meat dry and leave to come to room temperature for 30 minutes.

      First, mix together the marinade and add the lamb loins. Marinate for 30 minutes at room temperature, turning at least once. Prepare the herb crumb and preheat the oven while they marinate. Cook the lamb loins first, then prepare and cook the racks while they rest.
    2. Low temperature Lamb Loins
      Preheat your oven to 80°C - Fan off - and add a tray to preheat. Remove loins from marinade, brushing off any lemon, herb and garlic. Sear the lamb loins in a preheated heavy based pan for 2-2½ minutes over a medium high heat until nicely browned all over, especially the fat. Insert a digital meat thermometer into the centre of one of the loins, and transfer to the oven for 45-60 minutes, or until the loins have an internal temperature of 60–65°C. If they reach this sooner, simply turn the oven down to 60°C; they should stay warm for 10–15 minutes.

      Alternatively, if you have a single oven, or you can’t turn the fan off, you can pan-fry the marinated loins whilst the racks are roasting and resting. Sear the loins all over in a preheated, heavy based frying pan over a medium high heat for 6–6½ minutes, turning frequently, then rest on a wire rack somewhere warm for at least 6 minutes.
    3. Herb crust for Lamb Racks
      In a frying pan, heat the oil, add the shallots and garlic and cook gently for 2 minutes without colouring. Stir in the thyme and rosemary then remove the pan from the heat and add the breadcrumbs. Cool, stir in the parsley and season to taste.
    4. Lamb Racks
      Preheat the oven to 210°C. Pat the racks dry and brush with oil. Sear in a hot pan for 4 minutes until browned on all sides, and season with salt and pepper. Brush the racks with the mustard, then roll in the herb crumb, pressing lightly to ensure a good contact with the meat. Place on a wire rack inside a roasting tray and cook for 15-16 minutes, until the meat’s internal temperature reaches 45-47°C for a medium finish. Remove from the oven and rest somewhere warm for at least 10 minutes. The internal temperature will continue to rise during this time to 60-65°C.
    5. Serving
      To assemble, carefully slice between the bones of the racks. Gently lay the cutlets onto the warmed plates, adding slices of the loins. Serve with your choice of seasonal vegetables, or vegetable purees.