Dijon Crusted Lamb Rack with Roasted Potatoes and Wilted Spinach

This mustard crusted lamb is succulent and full of flavour and is a simple and tasty dish to create.

For the Potatoes
- Mix 20 ml of the olive oil and 10 g of the garlic puree together. Drizzle potatoes with garlic oil and sprinkle with KNORR Aromat. Roast for about 60 minutes, or until crisp.
For the Lamb
- Season the lamb racks well with KNORR Beef Booster andpeppercorns; drizzle with 50 ml of the olive oil. Sear the lamb on both sides in a frying pan.
- Spread the Dijon Mustard evenly over the seared meat. Mix breadcrumbs, remaininggarlic puree, herbs, lemon zest and remaining oil together. Pat onto the mustard so the crumbs stick.
- Transfer the racks to a baking tray and roast for 15-20 minutes for medium-rare. Allow the lamb to rest for 5-10 minutes before carving.
To Finish
- Serve with the potatoes and wilted spinach, drizzled with red wine vinaigrette.
Tip
- Be inventive, mustard is great to use on meats as a rub or crust for added flavour!