Here’s an original and delicious recipe for cheese-crusted rack of lamb with rosemary.
Ingredients for 4 people :
- 3 strands of rosemary fees
- 80 g semi-salted butter
- 50 g chopped hazelnuts
- 40 g breadcrumbs
- 50 g Parmesan powder
- 2 racks of lamb (of 8 chops)
- 10 cl of water
- Salt, freshly ground pepper
Rack of lamb in a cheese crust
Preheat the oven to 240°C (th 8).
– Wash and chop the rosemary.
– Place the softened butter, hazelnuts, breadcrumbs, chopped rosemary and Parmesan cheese in a salad bowl.
Mix well and set aside.
– Remove the fat from the rack of lamb with a knife, scrape off the bones and place them in a roasting pan. Place in the oven and cook for 15 minutes.
– Cover the lamb racks with the butter mixture like a thick crust and continue cooking in the oven for 15 minutes. Remove the rack of lamb from the dish and let rest for 10 minutes in the oven, with the door open.
– Pour the water into the baking dish. Bring to the boil and reduce for 3 to 4 minutes, scraping up the juices.
– Serve the cut-up rack of lamb with its crust. Serve with cooking juices, a vegetable tian or sautéed green asparagus.
Learn more about lamb
Progeny of sheep, lamb is particularly appreciated for its flavour and the tenderness of its meat. Its various cuts (rack, fillet, mouse, shoulder, hazelnuts, saddle, baron, kidneys …) lend themselves to many preparations, here and elsewhere:
Mechoui, tagine, leg of lamb, fricassee, chops, stew…
This meat, simply succulent and flavoured with a few herbs, exhales all its slightly pinkish aromas.
Recipe: A. Beauvais, Photo: F. Hamel