Rack of lamb with a herb crust
Lamb and Pinot Noir are a great match. This recipe uses a premium cut and is wonderfully easy to prepare and cook. The perfect partnership!
- Lamb Rack
- 3 Tbsp dried mixed herbs
- 1/2 tsp black pepper
- 2 Cloves crushed garlic
- Juice of 1/2 lemon
- 1 Tbsp olive oil
- Make a thick paste of 3 tablespoons of dried mixed herbs, ½ teaspoon of freshly ground black pepper, 2 cloves of garlic crushed, the juice of ½ lemon and 1 tablespoon of olive oil.
- Spread this mixture thoroughly over all of the lamb rack and set aside covered in a cool place for 1 hour.
- Cook in a preheated oven at 200C for 20 minutes, then rest for 5 minutes before cutting the rack into pieces and serving.
Serve this with fresh green beans and a glass of room temperature Pinot Noir