OVERALL time: 90 mins

CHS x FB - Parmesan & Herb Crusted Lamb Rack

Another delicious collaboration between FAT Bastard wines and Cape Herb & Spice! Warm lamb, cooked to perfection & spiced with Cape Herb & Spice Mediterranean Roast Rub paired with a glass of FAT Bastard The Golden Reserve - so much to enjoy!

lamb |

roast |

FAT Bastard |

wine |

Choose measurements conversions

Number of servings

ingredients

For the Dressing

60 ml sherry vinegar
1 Tbsp Dijon mustard
2 tsp Honey
60 ml Olive oil
1 tsp Cape Herb and Spice Atlantic Sea Salt

For the Salad

1.5 kg Mixed roasting vegetables
Cape Herb and Spice Mediterranean Style Roasts Rub
200 g Baby spinach
100 g Sugar snap peas

For the Lamb

2 full racks (8 rib) lamb, trimmed
2 tsp Cape Herb and Spice Mediterranean Style Roasts Rub
2 Tbsp Dijon mustard

For the Crust

4 Tbsp olive oil
50 g Fine breadcrumbs
50 g Parmesan cheese, finely blitzed in the blender
2 Tbsp Fresh rosemary, finely chopped
2 Tbsp fresh parsley, finely chopped
2 cloves garlic, grated
2 tsp Cape Herb and Spice Mediterranean Style Roasts Rub

For cooking

Olive oil

ingredients

For the Dressing

0.25 cup sherry vinegar
1 Tbsp Dijon mustard
2 tsp Honey
0.25 cup Olive oil
1 tsp Cape Herb and Spice Atlantic Sea Salt

For the Salad

3.3 pounds Mixed roasting vegetables
Cape Herb and Spice Mediterranean Style Roasts Rub
0.75 cups Baby spinach
0.5 cup Sugar snap peas

For the Lamb

2 full racks (8 rib) lamb, trimmed
2 tsp Cape Herb and Spice Mediterranean Style Roasts Rub
2 Tbsp Dijon mustard

For the Crust

4 Tbsp olive oil
0.25 cup Fine breadcrumbs
0.25 cup Parmesan cheese, finely blitzed in the blender
2 Tbsp Fresh rosemary, finely chopped
2 Tbsp fresh parsley, finely chopped
2 cloves garlic, grated
2 tsp Cape Herb and Spice Mediterranean Style Roasts Rub

For cooking

Olive oil

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 35 mins | COOKING TIME: 55 mins

For the dressing:
Combine all ingredients in a small jar.
Season well with Cape Herb and Spice Sea Salt.
Shake to emulsify and set aside in the fridge until serving.
For the salad:
Preheat oven to 180˚C with the fan on.
Place vegetables in a large mixing bowl.
Drizzle with olive oil and season with Cape Herb & Spice Mediterranean Style Roasts Rub.
Transfer to a large roasting dish and roast until lightly charred and tender. 20-30 minutes. Set aside to cool.
When ready to serve and the vegetables have cooled, toss with the baby spinach and sugar snap peas. Drizzle with a little dressing.
Plate onto a serving platter, ready to be topped with the lamb.
For the lamb:
Drizzle racks with olive oil and season with Cape Herb & Spice Mediterranean Roast Rub.
Heat a large frying pan on medium high heat and sear the lamb, sealing it on all sides. Set aside to cool.
Top tip:
To prevent the bones of the lamb rack from burning - wrap each little French trimmed bone in a small piece of tinfoil and compress it tightly. Remove before serving.
For the crust:
Combine all ingredients in a medium sized bowl.
Season with Cape Herb & Spice Mediterranean Roast Rub
Mix well with your hands, rubbing everything together until the mixture resembles wet sand.
Top tip:
If you buy Parmesan that is pre grated it tends to be very dry - in this case add an egg to the recipe to help bind the mixture together.
To cook:
Preheat oven to 200˚C with the fan on.
Place the seared lamb racks on a large baking tray. Fat side up.
Brush the tops liberally with the mustard.
Press the crust mixture onto each lamb rack, compressing it well.
Transfer to the oven and bake for 15-25 minutes, depending on the size of your lamb racks and your desired doneness.
The best way to check the lamb is with a thermometer.
Insert a thermometer into the centre of the lamb.
Remove when the lamb reaches 54˚C for a beautifully pink and tender medium rare.
Set the racks aside to rest for 10 minutes.
Cut between each rib into chops and serve plated on the vegetable salad.

Pair with a glass of FAT bastard The Golden Reserve and enjoy!

For the dressing:
Combine all ingredients in a small jar.
Season well with Cape Herb and Spice Sea Salt.
Shake to emulsify and set aside in the fridge until serving.
For the salad:
Preheat oven to 350˚F with the fan on.
Place vegetables in a large mixing bowl.
Drizzle with olive oil and season with Cape Herb & Spice Mediterranean Style Roasts Rub.
Transfer to a large roasting dish and roast until lightly charred and tender. 20-30 minutes. Set aside to cool.
When ready to serve and the vegetables have cooled, toss with the baby spinach and sugar snap peas. Drizzle with a little dressing.
Plate onto a serving platter, ready to be topped with the lamb.
For the lamb:
Drizzle racks with olive oil and season with Cape Herb & Spice Mediterranean Roast Rub.
Heat a large frying pan on medium high heat and sear the lamb, sealing it on all sides. Set aside to cool.
Top tip:
To prevent the bones of the lamb rack from burning - wrap each little French trimmed bone in a small piece of tinfoil and compress it tightly. Remove before serving.
For the crust:
Combine all ingredients in a medium sized bowl.
Season with Cape Herb & Spice Mediterranean Roast Rub
Mix well with your hands, rubbing everything together until the mixture resembles wet sand.
Top tip:
If you buy Parmesan that is pre grated it tends to be very dry - in this case add an egg to the recipe to help bind the mixture together.
To cook:
Preheat oven to 390˚C with the fan on.
Place the seared lamb racks on a large baking tray. Fat side up.
Brush the tops liberally with the mustard.
Press the crust mixture onto each lamb rack, compressing it well.
Transfer to the oven and bake for 15-25 minutes, depending on the size of your lamb racks and your desired doneness.
The best way to check the lamb is with a thermometer.
Insert a thermometer into the centre of the lamb.
Remove when the lamb reaches 130˚F for a beautifully pink and tender medium rare.
Set the racks aside to rest for 10 minutes.
Cut between each rib into chops and serve plated on the vegetable salad.

Pair with a glass of FAT bastard The Golden Reserve and enjoy!

Choose measurements conversions

ingredients

For the Dressing

60 ml sherry vinegar
1 Tbsp Dijon mustard
2 tsp Honey
60 ml Olive oil
1 tsp Cape Herb and Spice Atlantic Sea Salt

For the Salad

1.5 kg Mixed roasting vegetables
Cape Herb and Spice Mediterranean Style Roasts Rub
200 g Baby spinach
100 g Sugar snap peas

For the Lamb

2 full racks (8 rib) lamb, trimmed
2 tsp Cape Herb and Spice Mediterranean Style Roasts Rub
2 Tbsp Dijon mustard

For the Crust

4 Tbsp olive oil
50 g Fine breadcrumbs
50 g Parmesan cheese, finely blitzed in the blender
2 Tbsp Fresh rosemary, finely chopped
2 Tbsp fresh parsley, finely chopped
2 cloves garlic, grated
2 tsp Cape Herb and Spice Mediterranean Style Roasts Rub

For cooking

Olive oil

ingredients

For the Dressing

0.25 cup sherry vinegar
1 Tbsp Dijon mustard
2 tsp Honey
0.25 cup Olive oil
1 tsp Cape Herb and Spice Atlantic Sea Salt

For the Salad

3.3 pounds Mixed roasting vegetables
Cape Herb and Spice Mediterranean Style Roasts Rub
0.75 cups Baby spinach
0.5 cup Sugar snap peas

For the Lamb

2 full racks (8 rib) lamb, trimmed
2 tsp Cape Herb and Spice Mediterranean Style Roasts Rub
2 Tbsp Dijon mustard

For the Crust

4 Tbsp olive oil
0.25 cup Fine breadcrumbs
0.25 cup Parmesan cheese, finely blitzed in the blender
2 Tbsp Fresh rosemary, finely chopped
2 Tbsp fresh parsley, finely chopped
2 cloves garlic, grated
2 tsp Cape Herb and Spice Mediterranean Style Roasts Rub

For cooking

Olive oil

Number of servings

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 35 mins | COOKING TIME: 55 mins

Pair with a glass of FAT bastard The Golden Reserve and enjoy!

For the dressing:
Combine all ingredients in a small jar.
Season well with Cape Herb and Spice Sea Salt.
Shake to emulsify and set aside in the fridge until serving.
For the salad:
Preheat oven to 350˚F with the fan on.
Place vegetables in a large mixing bowl.
Drizzle with olive oil and season with Cape Herb & Spice Mediterranean Style Roasts Rub.
Transfer to a large roasting dish and roast until lightly charred and tender. 20-30 minutes. Set aside to cool.
When ready to serve and the vegetables have cooled, toss with the baby spinach and sugar snap peas. Drizzle with a little dressing.
Plate onto a serving platter, ready to be topped with the lamb.
For the lamb:
Drizzle racks with olive oil and season with Cape Herb & Spice Mediterranean Roast Rub.
Heat a large frying pan on medium high heat and sear the lamb, sealing it on all sides. Set aside to cool.
Top tip:
To prevent the bones of the lamb rack from burning - wrap each little French trimmed bone in a small piece of tinfoil and compress it tightly. Remove before serving.
For the crust:
Combine all ingredients in a medium sized bowl.
Season with Cape Herb & Spice Mediterranean Roast Rub
Mix well with your hands, rubbing everything together until the mixture resembles wet sand.
Top tip:
If you buy Parmesan that is pre grated it tends to be very dry - in this case add an egg to the recipe to help bind the mixture together.
To cook:
Preheat oven to 390˚C with the fan on.
Place the seared lamb racks on a large baking tray. Fat side up.
Brush the tops liberally with the mustard.
Press the crust mixture onto each lamb rack, compressing it well.
Transfer to the oven and bake for 15-25 minutes, depending on the size of your lamb racks and your desired doneness.
The best way to check the lamb is with a thermometer.
Insert a thermometer into the centre of the lamb.
Remove when the lamb reaches 130˚F for a beautifully pink and tender medium rare.
Set the racks aside to rest for 10 minutes.
Cut between each rib into chops and serve plated on the vegetable salad.

Pair with a glass of FAT bastard The Golden Reserve and enjoy!

CHS x FB - Parmesan & Herb Crusted Lamb Rack

share this recipe

OVERALL time: 90 mins

CHS x FB - Parmesan & Herb Crusted Lamb Rack

lamb |

roast |

FAT Bastard |

wine |

Choose measurements conversions

Number of servings

ingredients

For the Dressing

For the Salad

For the Lamb

For the Crust

For cooking

ingredients

For the Dressing

For the Salad

For the Lamb

For the Crust

For cooking

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 35 mins | COOKING TIME: 55 mins

Choose measurements conversions

ingredients

For the Dressing

For the Salad

For the Lamb

For the Crust

For cooking

ingredients

For the Dressing

For the Salad

For the Lamb

For the Crust

For cooking

Number of servings

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 35 mins | COOKING TIME: 55 mins

Gallery

Products used in this recipe

Mediterranean Style Roasts Rub

Atlantic Sea Salt

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