When I was a lot younger than I am now, I used to dislike meat with bones in and particularly Lamb. I think this was partly as a result of having a vegetarian mother who was not keen of cooking meat. When she did cook meat, she liked to ensure that there was no possibility of any food poisoning from the meat. Consequently, this meant that there was absolutely no pinkness, moisture or flavor in the meat!
My tastes have changed and I remember being given pink lamb by my sister when I was in my late teens. I didn’t like the look of it but, keen to be polite tried a mouthful. I honestly expected that I would have to spit it out, but…
I loved it. Suddenly i knew what all the fuss about getting to know your butcher was about and cooking stuff just so.
Since that time I have never looked back and enjoyed meat medium rare.
This dish is really quick and easy to cook and is great served with either a green salad and jacket potato for a quick family supper, or you could do some green beans and Boulangere potatoes for a great dinner party dish.
2 racks of lamb – these must be French trimmed.
4 Tbsp breadcrumbs (gluten free is fine)
3-4 tsp good Wasabi
3 Tbsp fresh mint
1-2 Tbsp fresh Thyme
125g pine nuts
1. Check your racks of lamb to ensure that all of the fat has been trimmed from it and the bones showing are clean. If not, get busy with a small sharp knife.
2. To make the crust, whizz together all ingredients except lamb with stick blender or in food processor. Whizz until they are combined and smooth.
3. Using your hands, pat the crust onto the top of the lamb.
4. Chill in the fridge for 40 mins or freezer for 10 mins.
5. Place racks onto a baking sheet and into a preheated oven at 200c.
6. Cook for 15-20 mins for lamb to still be pink in the middle.
7. Rest meat for 5-10 mins under foil and cut into thick slices with 1 bone per slice.
Serve and accept the accolades.