Rosemary and Mustard Crusted Rack
- 1 (700 grams) French-cut lean rack of lamb
- 3 tablespoons balsamic vinegar
- 3 teaspoons fresh / 1 teaspoon dried rosemary
- 2 minced garlic cloves
- 1/8 teaspoon pepper
- 1/4 cup fresh breadcrumbs
- Cooking oil spray •
- 1/2 teaspoon olive oil
- 1/4 cup minced shallots
- 1/4 cup dry white wine
- 1/2 cup low-salt chicken broth
- 2 teaspoons honey
- 1/2 teaspoon cornstarch
- Thyme sprigs (optional)
- Remove visible traces of fat from lamb.
- In a re-sealable bag, combine vinegar, garlic and 2 teaspoons rosemary. Add lamb, seal and refrigerate for 6 hours or overnight.
- Quarter and boil potatoes in saucepan for 15 minutes until just tender. Preheat oven to 230°C.
- Drain potatoes and remove any excess water by returning to heat briefly. To make crunchy potatoes, close saucepan and shake potatoes.
- Combine pepper, breadcrumbs and 1 tsp rosemary. Remove lamb from the bag and coat the meaty side with breadcrumb mixture. Keep the marinade for the sauce.
- Place lamb bone side down on a baking dish coated with cooking spray. Bake in oven at 230°C for 20-30 minutes depending on level of cooking required. Alternatively a meat thermometer may be used.
- Add olive oil to roasting pan and place in oven until oil is hot. Add the potatoes to the oil, turning them over to coat in oil. Roasting takes approximately 30 minutes on each side or until crisp and cooked through.
- Sauté shallots in a non-stick pan with olive oil. Add white wine and the marinade from step 5. Bring to boil, simmer uncovered on low heat until liquid is almost gone. Add the chicken broth and again boil, then simmer to reduce to about 1/3 cup. Mix the honey and cornstarch and add to the mixture. Cook for 1 minute while stirring. Cooking time (duration): 6-12 hours prep /2 hours cooking Serve lamb chops with sauce and potatoes. Garnish with thyme.