Herb-crusted Lamb with oven roasted Potatoes & Asparagus

Traditional lamb chops come from the rib, loin, sirloin and shoulder of the animal. Chops and racks can be French trimmed, where the meat is scraped from the ends of the rib bones, which looks super-impressive on a plate.

    This combination does not exist.

    Dijon Mustard 5.0 grams

    Dijon Mustard

    Green Asparagus 75.0 grams

    Green Asparagus

    Baby Potatoes 125.0 grams

    Baby Potatoes

    Fresh Thyme 5.0 grams

    Fresh Thyme

    Herb Crust by Let's Cook 20.0 grams

    Herb Crust by Let's Cook

    Brown Gravy by Let's Cook 25.0 ml

    Brown Gravy by Let's Cook

    French Trimmed Lamb Rack 140.0 grams

    French Trimmed Lamb Rack

    • Time : 30.0 mins
    • |
    • Calories: 583.0 kcal
    • |
    • Protein : 41.0 g
    • |
    • Fat : 34.0 g
    • |
    • Carb. : 30.0 g
    Mise en Place
    Preheat oven to 200°C / Gas mark 6.

    Prepare the vegetables as follows:
    Asparagus; wash, dry and trim of the woody ends
    Baby Potatoes; wash, dry and cut in half. Cook in boiling salted water for 15 minutes. Lightly mash them before putting them into the oven.
    Herb Crust
    Brush the lamb with some of the Dijon mustard. Then press the herbed bread crumbs on to the lamb. If you’d like to; prior to brushing on the mustard and adding the herb crumbs, sear the lamb for 2 minutes on a high heat to render the fat slightly before roasting.
    Roast the Lamb & Potatoes
    Put the lamb rack and the potatoes on the roasting tin. Drizzle some oil over the potatoes, and sprinkle some salt too. Roast in the oven for 20-30 minutes depending on how well done you like them.
    Meanwhile, bring some water to the boil. Add salt and boil the asparagus for 2-3 minutes.
    Put it Together
    Once the lamb and potatoes are done, take them out of the oven. Put the potatoes aside, and wrap the lamb in aluminum foil and allow it to rest for 10 minutes before slicing it. Warm the gravy, just before serving.