Grana Padano PDO's Crusted Rack of Lamb
This Grana Padano Crusted Rack of Lamb is a main course destined to be shared around the festive table. This is a recipe for 2-3 people, but you can double or triple the quantities depending on how many people you’re serving. Traditional Christmas side dishes like sprouts and roast potatoes will work brilliantly with this dish too.
Ingredients
Rack of Lamb:
Carrots and Herbed Yoghurt:
To Dress:
Method
- Preheat the oven to 230c°/ Gas Mark 8.
- Trim the fat from the lamb if it has a thick layer on top. Season well with salt and pepper. Heat a large frying pan with a tablespoon of oil on medium to high heat. Once the pan becomes hot, seal the sides and bottom of the lamb for 3-4 minutes each side, then set aside on a baking tray to cool for 20 minutes.
- Whilst the lamb is cooling, add the breadcrumbs, Grana Padano, parsley and herbs into a large bowl. Mix the remaining oil into the crumb mixture and stir. Set aside.
- Prep the carrots at this stage too. Add the carrots to a simmering pan of hot water and cook for a couple of minutes. Drain and cool down briefly on kitchen paper, then put the carrots onto a baking tray with a teaspoon of oil and maple syrup. Add a clove of garlic onto the tray.
- Using your hands, put the breadcrumbs on the top of the lamb and press down lightly to make an even layer. Place the lamb onto the tray of carrots, then transfer the tray to the oven. Cook for 20 minutes. After 20 minutes, check the temperature of the lamb using a thermometer. For medium-rare, the temperature should be 130-140 F (54 - 60c°). Cook longer if you prefer it slightly more well-cooked. Rest the lamb for 10-15 minutes.
- Check on the carrots. When the sides of the carrots are slightly charred, they are ready. Set aside to cool down a little.
- Take out the garlic and finely chop. Add the garlic to a bowl with the lemon zest, yoghurt and chopped herbs and mix thoroughly. Taste and adjust the flavour with salt and lemon juice, if necessary.
- Spoon the yoghurt mixture onto the serving platter. Arrange the carrots around the edge of the platter, on top of the yoghurt, then place your sliced lamb in the centre. Dress with a dash of olive oil, pomegranate seeds and parsley leaves.
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