We celebrated ANZAC Day this year educating our twins about ANZAC Day, and giving thanks to our modern servicemen and women who continue to give so much to our country.
At the end of the day, we sat together as a family for a meal and in typical "Aussie" fashion, it was lamb cooked on the BBQ. I had completed a happy little dance in my local butcher when I saw lamb racks at a reasonable price, so I put them aside for a special ANZAC Day night dinner.
Cooking dinner was a comedy of errors, and we almost didn't eat before midnight, but it was worth it in the end.
I am not one to cook on the BBQ very often. I prepared the lamb, handed it to my husband and said "25 minutes on the BBQ should give us beautiful medium rare lamb."
However, time got away from me so I didn't sear the lamb fat in the pan (as I would normally), I just put the crust on. Then there was a lack of anticipation of the BBQ losing heat when I opened it to check the said lamb, cursing quietly that dinner would be at midnight, and the BIGGEST issue being the cries of hangry (not hungry 100% hangry) kids wanting food!
In the end we had absolute success. The lamb (probably from the lack of fat searing) was incredibly tender for the length of time it was in the BBQ. The herb crust was beautiful (I used the leftovers to make a stuffing mix) and the "hangry" kids turned into happy little Vegemites. Best of all it, gave us lots of laughs as we watched the lamb cook - because you know the family that laughs together ...
Disclaimer: I can't tell you how the lamb will taste if it was seared. I can also only give you an approximate cooking time of the lamb rack, because of our cooking escapade, but I did want to share the beautiful crust with you, so you can be more successful with your cooking time than my family!
Prep 10 min // Cook 25 min (Depends on oven/BBQ - and also if you like your meat well done)
2 lamb racks french trimmed (Save yourself the effort and ask your butcher to trim them for you)
2 tbs olive oil
1/2 cup grated Parmesan cheese
1 cup fresh mixed herbs (I used continental parsley, oregano, rosemary and thyme)
2 tbs good quality seeded mustard
2 tbs honey
5 cloves garlic
Zest 1/2 lemon
1/4 cup breadcrumbs (I used Panko as that was all I had, but any breadcrumb or day old bread will do)
Salt and pepper to taste
Preheat the oven to 250 degrees.
Place all the ingredients (except for the the olive oil and salt and pepper) into a food processor/blender/Thermomix and process into a firm crust.
Rub the olive oil onto the lamb racks and season well with salt and pepper.
Evenly and firmly press the crust mix onto the layer of fat on each lamb rack.
When the lamb is rested to room temperature, place in the oven and cook for approximately 25 minutes.
Remove and let it rest for 10 minutes, then slice and serve.
NOTE: If you choose to sear the fat before coating with the crumb, reduce your cooking time and use a meat thermometer to determine when cooked - for medium rare the internal temperature will be 60-65 degrees.