Kaffir lime leaves and lemongrass are the predominant herb flavours in this unique blend, with addition of cream crackers instead of breadcrumbs for the additional buttery fragrance.
Try to get the butcher to remove the layer of fat that most lamb racks have, as well as to trim the bones of excess sinew. And presto, you have yourself some ‘french-trimmed’ lamb.
1 rack lamb (8 ribs), French-trimmed
2 heaped tablespoons Dijon mustard
2 heaped tablespoons honey
5 tablespoons olive oil
2 tablespoons canola oil
Salt and pepper
Ingredients for the crust:
½ cup grated parmesan
2 garlic cloves
5 plain cream crackers
2 kaffir lime leaves, chopped
½ lemongrass, chopped
1. Blend all the ingredients for the crust in a food processor until well blended.
2. Season the lamb all over with the salt and pepper.
3. Over a hot pan with high heat, brown the lamb all over with the canola oil.
4. Preheat the oven to 180ْC.
5. Mix the Dijon mustard, honey and olive oil in a bowl.
6. Add half the mustard mixture to the breadcrumbs mix and use your fingers to incorporate (it should still be a little loose).
7. Brush the fat side of the lamb with the remaining mustard mix and pat the crust on top to stick.
8. Roast in the preheated oven for 30 minutes for medium rare. Bake an additional 10 minutes for medium and 15 minuted for well-done.
9. Allow to rest for 10 minutes before carving and serving.