Gluten-Free Herb-Crusted Rack of Lamb With Roasted Asparagus


Great times – asparagus is in season! I’ve used it here with a herb-crusted rack of lamb. This recipe looks impressive yet it’s extremely easy. The combination of honey and pine nuts with the herbs for the lamb give this dish a suggestion of sweetness amongst the savoury tastes. And the roasted asparagus add more sweet, tender tastes.

I’ve made this recipe using gluten-free polenta, instead of the traditional breadcrumbs to make a delicious crust – and it is well worth finding the quick-cook variety as this works the best. Instead of the usual Dijon mustard, I’ve used honey, both for the taste combination and because honey doesn’t contain any preservatives.

gluten-free, wheat-free, dairy-free, yeast-free, seed-free, soya-free, egg-free, citrus-free

Preparation time 5 minutes cooking time 30–35 minutes  serves 4

Ingredients:

  • 2 French-trimmed racks of lamb
  • 4 tbsp olive oil
  • 2 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
  • sea salt and freshly ground black pepper
  • boiled new potatoes, to serve
  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 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, season lightly with salt and pepper, and roast for 10 minutes until tender.
  5. 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.
  6. Carve the lamb into cutlets, taking care not to dislodge the crust, and serve with the roasted asparagus and boiled new potatoes.

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