Well, that is the last of the birthdays for a while and this one was a big one! Our daughter chose the menu to celebrate her big day and I have to say it was a fantastic choice. Lots of bubbles and wine and delicious dishes made for a great celebration.
I served this dish with a creamy baked potato dish, steamed broccoli and honeyed roast carrots.
This recipe was borrowed from ‘taste.com.au’ and it was perfect.
2 tablespoons honey
2 tablespoons wholegrain mustard
4 lamb racks (8 cutlets on each rack)
3 slices day – old bread, coarsely torn
1/2 cup finely grated parmesan
2 garlic cloves, coarsely chopped
1 teaspoon chopped fresh rosemary
1 egg, lightly whisked
olive oil spray
Pink Himalayan salt flakes, to season
- Combine the honey and mustard in a small bowl and spread evenly over the lamb. Season with salt and pepper.
- Process the bread, parmesan, garlic and rosemary in a food processor until coarse breadcrumbs form. Transfer to a bowl. Stir in the egg. Season with salt and pepper. Press firmly over the lamb racks to evenly coat.
- Place the lamb racks, crust-side up, in a large baking dish. Spray with oil. Bake for 25 minutes for medium or until cooked to your liking. Transfer to a large plate. Cover loosely with foil and set aside for 5 minutes to rest.