Mustard Herb
Crusted Lamb Rack

with Minted Balsamic Reduction

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Ingredients

  • 1 rack of lamb
  • Handful of fresh thyme, leaves picked and finely chopped
  • Handful of fresh rosemary, leaves picked and finely chopped
  • Handful of fresh Italian parsley, leaves picked and roughly chopped
  • 2-3 tablespoons Colman’s Wholegrain Mustard
  • 2-3 tablespoons Olivado Avocado Oil
  • Sea salt and freshly cracked pepper
  • 1 cup balsamic vinegar
  • Handful of fresh mint
  • 1-2 tablespoons manuka honey (to taste)

Method

  1. Preheat oven to 180°C
  2. Season lamb rack with salt and pepper and sear off in a medium to high heat pan 30-60 seconds each side to create a bit of colour.
  3. Mix all the chopped herbs together and spread out on a chopping board. Spoon the mustard on the oval side of the lamb rack then roll the mustard side in the chopped herbs coating the mustard with fresh herbs.
  4. Place the rack back in the pan, mustard side up and into the oven for 8-12 minutes, depending on the size of the rack.
  5. While the rack is in the oven in a saucepan bring the balsamic and honey to the boil. Lower the heat to a simmer and reduce the balsamic by at least half. To test you want a metal spoon to be coated by the balsamic but not sticky.
  6. Keep an eye on the racks, once cooked to medium rare remove the racks and rest on a plate for 5-6 minutes. Cover with tinfoil if need be.
  7. Once the balsamic has reduced take off the heat and add the mint leaves and allow to cool slightly with the mint leaves in. Once the flavour has infused enough remove the mint leaves and discard.
  8. Cut lamb racks and serve with a garden salad and spoon over balsamic reduction.