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 savoury 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.
5 minutes cooking time
30–35 minutes serves
2 French-trimmed racks of lamb
4 tbsp olive oil2 large handfuls chopped flat-leaf parsley leaves
2 sprigs rosemary, leaves removed
1 tbsp thyme leaves
1 garlic clove, peeled
50g pine nuts
40g quick-cook polenta
1 tbsp runny honey
500g asparagus, woody ends removed
1 Preheat the oven to 200°C/400°F/Gas 6. Score the layer of fat on each lamb rack and sprinkle salt over them. Heat 1 tbsp of the oil in a heavy-based frying pan over a medium heat. Add the lamb racks and sear for 2-3 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 tbsp 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 frying pan and place on a roasting tin, 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 25-30 minutes, depending on how pink you like the meat.
4 When the lamb has been cooking for 20 minutes, place the asparagus on a baking tray. Drizzle with the remaining 1 tbsp oil and roast in the oven for 10 minutes until cooked through.
4 When the lamb is cooked, remove from the oven, cover with greaseproof paper, ensuring the ends of the paper are tucked under the tin, 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