BRIAN' S CRUMBED RACK OF LAMB

One of our favourite meals is CRUMBED RACK OF LAMB – as done by Brian (as you know, he does all the cooking in our house; I am the main taster and critic).

This is Brian’s recipe:

Depending on how many you are feeding, ask your butcher to prepare the rack – allowing 2-3 cutlets per person;

In a small saucepan melt approx 3 ozs butter with 3-4 tablespoons of olive oil; remove from heat;
Add 1-2 crushed garlic cloves (depending on how much you like garlic); generous salt and pepper – both freshly milled ;
Throw in lots of crushed fresh herbs (from your own herb garden!) – Brian likes to use a mix of mint, thyme, rosemary and chives;
Lastly, into this mixture, add some fresh breadcrumbs – approx 2 small cups – but it depends on the size of your rack of lamb;
Stir the whole lot very well – making sure that the breadcrumbs are fully integrated;
Spread the mix evenly on top of your rack of lamb – pressing down well to make it stick.
Place the lamb in a pre-heated oven (180 degrees) and roast as usual; as a guideline, a rack of 6 cutlets will be cooked PINK after one hour; allow another 10-15 minutes if you like your lamb well done (ie spoilt). Allow to rest for 10-15 minutes before carefully splitting the rack into cutlets.

Serve with fresh mint sauce - yummy!

PS A quickie veg to go with this is courgettes chopped into 1” chunks and cooked in the roasting pan with the lamb; drizzle the courgettes with olive oil and black pepper and turn once or twice during cooking.