Rack of Lamb
Source of recipe: Ashley
We're talking my "signature dish" here, heck I even cooked it on national TV.
French trim your rack, or just take out the "eye" of the rack, the meat itself - doesn't taste quite as good, but it's easier to deal with.
In a hot skillet using a little oil brown the racks for about a minute in total and then allow to cool.
Cover them either with Dijon mustard or melted butter.
Make breadcrumbs using either bread or brioche (or plain pound cake also gives an interesting sweet taste). Into the breadcrumbs mix finely chopped garlic and an herb mixture - I use half fresh tarragon and half dried herbes de provence but you can use your own combination. Cover the racks with the breadcrumb mixture then chill in the refrigerator for at least 30 minutes.
Place on a rack over a roasting tin (to catch the crumbs) and place in a pre-heated oven 200°C/400°F for no more than 15 minutes (for small ones I do 13 minutes). Have faith.
This is the trick...
Cover in foil and leave in a warm place for at least 15 minutes, 20 will not harm. A warm place is just about anywhere in your kitchen. This period allows the temperature gradient to equalise, the fibres to loosen and the meat is pink but not bloody. remove from foil, slice and serve.
Best served with a lamb jus.
Take lamb bones, a few carrots, tomatoes and onions chopped and roast for 20 minutes at 400. Transfer to a stock pot, cover with water, bring to the boil, skim and simmer for about 1 hour. Cool, skim and reduce to your liking.