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.
Casual Dining
Australian
Other European
Ingredients per serve
Dijon Crusted Lamb Rack with Roasted Potatoes and Wilted Spinach
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+
€0.0
For the Potatoes
Oil, olive
/ml
75.0 ml
0%
Potatoes, small chats, halved
/kg
2.0 kg
0%
KNORR Aromat Seasoning 1 kg
/g
5.0 g
0%
Garlic puree
/g
20.0 g
0%
For the Lamb
8 Lamb racks, French-trimmed
/x
2.0 x
0%
KNORR Beef Booster 2.4 kg
/g
10.0 g
0%
Peppercorns
/g
3.0 g
0%
Dijon mustard
/g
40.0 g
0%
Coarse breadcrumbs
/g
70.0 g
0%
thyme, fresh, chopped
/g
10.0 g
0%
Parsley, chopped
/g
10.0 g
0%
Rosemary, chopped
/g
10.0 g
0%
Lemon, zest
/g
5.0 g
0%
To Finish
Spinach, wilted
/g
375.0 g
0%
Vinegar, red wine
/ml
20.0 ml
0%
/
For the Potatoes
-
Oil, olive 75.0 ml
-
Potatoes, small chats, halved 2.0 kg
-
Garlic puree 20.0 g
For the Lamb
-
8 Lamb racks, French-trimmed 2.0 x
-
Peppercorns 3.0 g
-
Dijon mustard 40.0 g
-
Coarse breadcrumbs 70.0 g
-
thyme, fresh, chopped 10.0 g
-
Parsley, chopped 10.0 g
-
Rosemary, chopped 10.0 g
-
Lemon, zest 5.0 g
To Finish
-
Spinach, wilted 375.0 g
-
Vinegar, red wine 20.0 ml
Preparation
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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.
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For the Lamb
- Season the lamb racks well with KNORR Beef Booster and peppercorns; 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, remaining garlic 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.
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Tip
- Be inventive, mustard is great to use on meats as a rub or crust for added flavour!
