honey and herb-crusted rack of lamb with roasted asparagus
Use polenta in this recipe to make a delicious crust with tons of flavour!
This recipe looks impressive yet is extremely easy. The combination of honey and pine nuts with the herbs give this dish a suggestion of sweetness amongst the savory tastes. I've made this recipe using polenta, instead of the traditional breadcrumbs – and it is well worth finding the quick-cook variety as this works the best. And instead of Dijon mustard, I've used honey, both for the taste combination and because honey doesn't contain any preservatives.
preparation time 5 minutes
cooking time 30–35 minutes
serves 4
contains: nuts
2 French-trimmed racks of lamb
4 tablespoons olive oil 2 large handfuls chopped flat-leaf parsley leaves
2 sprigs rosemary, leaves removed
1 tablespoon thyme leaves
1 garlic clove, peeled
⅓ cup pine nuts
¼ cup quick-cook polenta
1 tablespoon honey
1 pound 2 ounces asparagus, woody ends removed
1 Preheat the oven to 400°F. Score the layer of fat on each lamb rack and sprinkle salt over them. Heat 1 tablespoon of the oil in a heavy-based skillet over a medium heat. Add the lamb racks and sear for 2 to 3 minutes on each side, until browned all over.
2 Put the herbs, garlic, pine nuts and polenta into a food processor and blend to form a paste. With the motor running, pour in 2 tablespoons of the oil until well combined.
3 Heat the honey in a small saucepan over a gentle heat until almost bubbling. When the lamb has browned, remove from the skillet and place on a roasting pan, fat-side up. Using a pastry brush, brush a thin layer of honey over the top of the fat and then cover with the herb mixture, pressing down well. Cook the lamb in the oven for 25 to 30 minutes, depending on how pink you like the meat.
4 When the lamb has been cooking for 20 minutes, place the asparagus on a roasting pan. Drizzle with the remaining 1 tablespoon of oil and roast in the oven for 10 minutes until cooked through.
4 When the lamb is cooked, remove from the oven, cover with waxed paper, ensuring the ends of the paper are tucked under the pan, and leave to stand in a warm place for 5 minutes.
5 Carve the lamb into cutlets, taking care not to dislodge the crust, and serve with the roasted asparagus and boiled new potatoes.
related ingredients: corn/maize
