Rack of Lamb with a Gremolata Crush and Lemon Gravy
Lamb is popular at any time of the year, but is traditionally served at Easter lunch. In this recipe I have combined it with some lemon, herbs, parsley, garlic and a little olive oil.
- Gremolata Crust
- 4 dsp olive oil
- 4 cloves garlic – finely chopped
- Zest of 2 lemons – coarsely grated
- ½ tsp black pepper
- 2 dsp parsley or rosemary – finely chopped
- 110 g/4oz white breadcrumbs
- 1 rack lamb 8-10 cutlets
- 2 dsp olive oil
- Lemon Gravy
- 275 ml/½pt meat juices
- Zest of ½ lemon
- 2 dsp honey
- 10 g/2oz plain flour – optional
- 2-3 dsp water
- Gently warm the olive oil in a pan and add the garlic, lemon zest, black pepper and parsley or rosemary. Mix lightly. Add the breadcrumbs and continues to cook until the mixture binds.
- Ask your butcher to prepare a rack of lamb, ensuring that all fat is scraped away from the bone, leaving at least 2 inches of the bones bare of fat. Pat dry the flesh section of the lamb with kitchen paper and cover with the gremolata crust, patting down carefully and firmly to ensure the crust will stay on during cooking. Place in a roasting tin, sprinkle with the olive oil and cook in a preheated oven, Gas Mark 6 for 35-40 minutes. The lamb will be pink when cooked. Increase the cooking time if you prefer your lamb well done.
- Strain the meat juices from the roasting dish into a saucepan and add the lemon zest and honey. Heat through for 2 minutes. If you need to thicken the gravy, mix the flour with the water and stir in. Bring the gravy to the boil and continue boiling for 1 minute. Serve immediately.