At a local once a month growers market, I had the pleasure of meeting Ben of MKR fame. He had a stall there – Drover’s Choice Saltbush Lamb. I have read a little about saltbush lamb but had never had it myself.
What I really liked about lamb grazed on Saltbush is that the animal does not require drenching as they are much healthier. Take a look at their website – www.saltbushmeats.com.au
I must say, the lamb was very tasty and I will be there again this Saturday to stock up!
HERB CRUSTED RACK OF LAMB
2 racks of lamb
2-3 slices of day old bread
1 clove garlic
1 sprig thyme
1 sprig rosemary
1 sprig parsley
1 sprig coriander
salt and pepper
1-2 tbsp olive oil
Heat oven to 200C.
Prepare crust mix by removing leaves off the stems of herbs.
Place herbs, garlic, and bread in a food processor and pulse until well combined and of breadcrumbs consistency.
With the motor running, add just enough olive oil to just wet the mix.
Heat pan on high heat.
Score fat side of lamb. Oil and season racks of lamb.
Place racks down on pan fat side first. Then cook all over.
What you want to do here is to get good colour all over quickly.
Remove lamb from heat and allow to cool a little.
Spread fat side of lamb with dijon mustard then pack crumb mix evenly.
Place prepared racks of lamb into the oven and cook for approx 18 mins.
Remove from heat immediately and cover loosely with foil. Allow to rest for up to 8 minutes.
Cut racks and serve 2 per person with potatoes and vegetables of choice.