Ingredients

Method

• 1 rack of lamb, trimmed
• 1 T Woolworths lemon-flavoured avocado oil
• sea salt and freshly ground black pepper, to taste
• 2 T butter
• 2 T garlic, finely chopped
• 2 T shallot or onion finely chopped
• 60 g breadcrumbs
• 2 T fresh rosemary finely chopped
• 3 T Dijon mustard

Method

Ingredients

1. Preheat the oven to 200°C. Rub the lamb with the oil and season lightly.

2. Heat a large pan over a medium-high heat . Once hot, sear the lamb until browned on all sides. Set aside.

3. Reduce the heat to medium. Using a damp paper towel and tongs, carefully wipe out the pan and remove any seared pieces of lamb.

4. Add the butter, garlic and shallots and cook for 2–3 minutes, or until the shallots are translucent and tender. Take care not the burn the garlic.

5. Add the breadcrumbs and rosemary, stir to coat and cook for 6–8 minutes, but do not allow the breadcrumbs to brown. Remove from the heat.

6. Brush the seared lamb with 2 T mustard, then gently press the breadcrumb mixture onto the lamb. Place on a baking tray. Roast for 15–20 minutes, or until cooked to your liking. Remove from the oven and rest for 5–8 minutes. Slice before serving.

Cook’s note: Ask for a rack of lamb at Woolworths butcher counters at selected stores. Want an easy-to-cook solution? Serve Woolies’ free-range spiced rack of lamb instead. Shop this here.

Find the recipe for avo potato salad here. 

Find more roast recipes here. 

Videography: Barry de Villiers, Shavan Rahim
Photograph: Shavan Rahim
Production: Bianca Strydom
Food assistant: Nadia Meyer