Atkins Ranch Rack of Lamb
2 Atkins Ranch Racks Of Lamb, frenched if you like
2 T fresh chopped marjoram, basil, mint or parsley
2 tsp melted butter 4T bread crumbs– whole meal
2 tsp Dijon mustard Grated rind of 2 lemons
1. Toss melted butter through the breadcrumbs, add fresh herbs and lemon rind.
2. Coat the back (meaty) side of the rack with mustard. Firmly press on the herbed breadcrumbs.
3. Preheated oven to 4000 F, cook the racks for 20 minutes for rare lamb, 25 minutes for medium.
4. Remove lamb from the oven and let stand, covered, 5 minutes before serving.
Serve with: Small whole potatoes, with a side dish of tomatoes, zucchini, onion and peppers sautéed together till tender. Sprinkle with fresh herbs.
To Barbecue: Cook over a medium heat for 10 minutes each side. Cook the herbed side last.
A wide choice of New Zealand wine will complement this dish. Look for Pinot noir from Central Otago, Waipara or maybe Martinborough. Or Bordeaux blends from Hawkes Bay or Waiheke Island.
Tags: Atkins Ranch, central otago, Favorite New Zealand recipes, Hawkes Bay, Martinborough, New Zealand lamb, New Zealand Rack of Lamb, New Zealand recipes, New Zealand wine pairings, Rack of Lamb recipe, Waiheke Island