Connemara Lamb with a Herb and Mustard Crust
© At home in Renvyle by Tim O’Sullivan, 2005
- 2 Racks of Lamb (Trimmed)
- Salt & Pepper
- Rosemary, as Required
- 2 Teaspoons Dijon Mustard
- Herb & Apricot Stuffing
- 75-100g/ 3-5 oz Butter
- 2 Shallots
- 100g / 4 oz Mixed Fresh Herbs (Parsley, Thyme, Mint)
- 50g / 2 oz Dried Apricots
- 100g / 4 oz Fresh White Breadcrumbs
- ½ Aubergine
- 2 Peppers, Deseeded
- 2 Courgettes
- 6 Mushrooms
- 1 Clove Garlic
- 1 Tbsp Olive Oil
- 2 Tomatoes (Skinned, Deseeded & Chopped)
- Rosemary Jus
- 1 Glass Of Red Wine
- 1 Tsp Redcurrant Jelly
- 25g / 1 oz Butter
- To Finish (Optional)
- Garnish (Optional)
- 1 Parsnip (Thinly Sliced Lengthways)
- Flat Leaf Parsley
- Heat a large griddle pan and season the lamb with salt and pepper. Seal the lamb on both sides in the pan, add a little rosemary and place in a roasting tin in a fairly hot oven, 400°F / 200°C / Gas Mark 6, for 18 minutes or until it is cooked as you like it.
- To make the stuffing: Melt the butter in a pot, add most of the herbs with the chopped apricots and diced shallots. Cook for about 3 minutes, mix in most of the breadcrumbs and keep warm.
- To make the “Ratatouille”: Dice all of the listed vegetables finely and cook in oil with the crushed garlic and the tomatoes for 5 minutes. Keep warm.
- To make the sauce: Remove the lamb from the oven and set aside; for the sauce, deglaze the pan with red wine and a pinch of chopped rosemary. Add the redcurrant jelly and work in 25g / 1 oz of butter.
- To finish the lamb: Coat the outside surface with a mixture of mustard, the remaining crumbs and the rest of the mixed herbs. Finish under a hot grill for 2 minutes to crispen and brown.
- Deep fry the sliced parsnips in hot oil until crispy