Herb Crusted Lamb Rack – 香烤羊排

With the annual Valentine’s Day knocking at your doorstep, you know it’s time to whip up a fabulous meal for your dearest one – well look no further as this delicious dish of Herb Crusted Lamb Rack!

We used parsley, oregano, rosemary, lemon zest, and more to mix with breadcrumbs, to be added on the lamb later. After the lamb is seared using our Weber Genesis Grill, we added mustard and then the herbs to create that flavorful combination of goodness. We served it with potatoes and asparagus for that classic pairing that will do nothing less than impress.

Interested in getting yourself a Weber Grill? Check out the enthusiastic Weber team and their gear at https://www.facebook.com/weberasia!

#themeatmensg #simple #delicious #WeberAsia #valentinesday #grillrecipes #lambrecipe

 

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  • Servings: 2

  • Time: 1hr 30mins

  • Skill: Intermediate

Ingredients:

  1. 600g rack of lamb (French trimmed)

  2. 60g fresh breadcrumb

  3. 2 tbsp chopped flat leaf parsley

  4. 2 tbsp chopped oregano

  5. 2 tbsp chopped rosemary

  6. 1 lemon zest

  7. 1 clove garlic (grated)

  8. ¼ tsp salt

  9. ¼ tsp ground black pepper

  10. 4 tbsp olive oil

  11. 1 ½ tbsp Dijon mustard

  12. 350g fingerling potatoes (parboiled)

  13. 1 sprig rosemary

  14. 250g asparagus (peeled)

  15. Salt and pepper to taste

Steps:

  1. Preheat Weber grill at 200°C

  2. Combine 30g fresh breadcrumb, 2 tbsp chopped fresh flat leaf parsley, 1 tbsp chopped fresh oregano, 2 tbsp chopped fresh rosemary, 2 tsp lemon zest, 1 minced clove garlic, ¼ tsp salt and ¼ tsp ground black pepper. Mix well. Pour in 2 tbsp olive oil to bind the mixture. Set aside

  3. Rub olive oil all over the lamb rack and season with salt and pepper on both sides

  4. Sear lamb on direct high heat for 3 minutes each side, meat side down first

  5. Transfer to a tray

  6. Spread mustard on meat evenly

  7. Gently press the herb crumbs firmly on it. Set aside

  8. Place the herbed crusted lamb in Weber grill on indirect medium heat 200°C cover and cook for 20 minutes or until the meat registers 65C on the food thermometer

  9. Add 1 sprig rosemary to 350g parboiled fingerling potatoes , with 1 tbsp olive oil, salt and pepper to taste. Roast in grill for 30 minutes

  10. Rest lamb 10 minutes before carving

  11. Season 250g peeled asparagus, with 1 tbsp olive, salt and pepper to taste

  12. While lamb is resting, grill asparagus for 2 minutes of each side

  13. Serve lamb with potatoes and asparagus