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Dijon & herb-crusted lamb with bacon
Dijon & herb-crusted lamb with bacon
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in savory Dijon & herb-crusted lamb, served with bacon braised silverbeet for a gourmet dinner experience.
Ingredients:
  • 2 x 8-rib or 4x 4-rib frenched lamb racks
  • 46.80 gm Dijon mustard
  • 62.50 ml fresh parsley, finely chopped
  • 62.50 ml fresh mint, finely chopped
  • 62.50 ml fresh chives, finely chopped
  • 150g short cut bacon, thickly sliced
  • 2 large shallots, peeled, thinly sliced
  • 1 1/2 bunches silverbeet, stems removed, leaves roughly chopped
  • 255.00 gm chicken stock
Instructions:
  • Preheat the oven to 180C (160C fan).
  • Heat a large, heavy-based ovenproof frying pan over high heat until almost smoking. Season the lamb racks with salt and pepper.
  • Heat oil in a hot pan until shimmering. Sear lamb on all sides for approximately 2 minutes until beautifully golden. Place the lamb in the oven and roast for 13-15 minutes or until a meat thermometer reads 52°C for medium doneness. Rest the lamb on a platter for 7-8 minutes before serving.
  • Heat a large non-stick frying pan over medium-high heat.
  • Cook the savory bacon, stirring occasionally, until it reaches a delightful golden brown color, which should take about 2-3 minutes.
  • Cook shallots for 2 minutes until they soften.
  • Layer half of the silverbeet into the pan followed by the stock. Cover momentarily to allow for steaming, then uncover and cook while stirring for 2-3 minutes until the silverbeet is just wilted. Add the remaining silverbeet, cover briefly again, and cook uncovered for 6-7 minutes until the silverbeet is wilted and the stock has reduced by a third. Season with salt and pepper to taste.
  • For serving: Brush the lamb with the tangy mustard. Combine fragrant herbs on a large plate, then coat the lamb racks with the herbs, gently pressing to ensure they stick to the mustard coating.
  • Separate the chops between the bones. Plate with 4 chops per plate and a side of silverbeet. Drizzle pan juices over the lamb and silverbeet. Serve immediately.

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