Rack of lamb with a rocket, tomato, and olive crust
Ingredients (serves 2)
6 bone rack of lamb
oil
seasoning
For the crust:
6 olives
1 tomato
20g rocket
1 slice white bread
1 tsp English mustard
1 tsp olive oil
seasoning
Criss cross the layer of fat on the rack of lamb with a sharp knife and lightly season. Fry in a pan until golden brown and place on a baking tray. Peel the tomato, remove the seeds and dice finely.
Chop the olives, rocket leaves and bread and mix with the mustard and olive oil. Add salt and pepper and fold in the diced tomato. Place the crust on top of the rack and put in the oven at 190C, gas 6, for 25-30 minutes for a medium-cooked lamb. For medium to well done leave for a further 10 minutes. Rest for five minutes before cutting. Serve with gravy, potatoes and seasonal vegetables of your choice.
Recipe courtesy of Perth Farmers Market
Food photographs are serving suggestions only.