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preparation time
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CRUSTED RACK Rosemary jus

Crusted frenched New Zealand lamb rack Rosemary jus, zucchinis and potato

metric ingredients procedure

LAMB For the lamb:

2 nos Whole rack, cut into 3 bones per 1. Pre-heat the oven to 400 degrees Fahrenheit. Place
serving, frenched lamb on cutting board fat side up. Lightly score the fat
tt Salt and pepper layer with a sharp knife. Next, generously sprinkle the
Olive oil, to coat the whole rack lamb with salt and pepper. Mop up the excess
seasoning with the rack of lamb, ensuring it’s
thoroughly coated. Heat some olive oil in an oven safe
pan.
2. Seal the lamb by holding each side in the oil long
enough to develop color, no color, equals no taste.
Make sure you brown that lamb. Transfer the pan
with the lamb into the oven and bake for 7-8 minutes.
Prepare the crust while the lamb is cooking.

For the crust:

CRUST
1. Place all of the ingredients for the crust except the
7 slices stale bread / sandwich loaf, made mustard into a blender and pulse several times until it
into crumb looks nice and green. Make sure you don’t overdo it
7 tbsp parmesan cheese, grated - ½ cup with the olive oil, just a splash. Pour the mixture into a
sprig english parsley deep dish (bowl or plate) and set aside
sprig coriander leaves
sprig rosemary
2 tbsp english mustard / dijon / peppery
mustard
splash tt olive oil

Putting all together:

1. Remove the lamb from the oven and brush generously
with mustard. Dip the lamb into the crust mixture
coating it completely. Dip several times to ensure an
even coating. Allow meat to rest for a bit.
2. Place it back into the oven for 3-4 minutes when
you’re ready to serve.
 P a g e | 2 of 2

preparation time
cooking time
serving size
portion size

CRUSTED RACK Rosemary jus

Crusted frenched New Zealand lamb rack Rosemary jus, zucchinis and potato

metric ingredients procedure

ROSEMARY JUS For the rosemary jus:

1 liter espangnole sauce of lamb 1. Add in the stock to the appropriate size of pot, and
300 gm noisette roux reheat the sauce, take some roux and tempering
200 gm sprig of rosemary, loosen leaves, use before mix to the stock, add in rosemary leaves,
for about ¾ of the quantity (reserved some of leaves into finely chopped)
(reserved to finely chopped) 2. Check the taste, season with some salt and pepper,
salt and pepper finish with butter for glossy look and to prevent skin
butter to finish formation.