Juicy, tender rack of lamb with a honey-mustard-herb crust, all served up with a pomegranate and rocket salad. It makes a great dinner to impress - and it's so quick to prepare!
Mix together the breadcrumbs, dried herbs, salt, pepper and the remaining 1 tbsp of parsley on another plate.
55 g (1 cup + 1 tbsp) fresh breadcrumbs, ½ tsp dried thyme, ½ tsp dried oregano, ½ tsp dried rosemary, ¼ tsp salt, ¼ tsp freshly ground black pepper
Coat the rack of lamb with the honey and mustard mix then coat in the herby breadcrumb mixture. Drizzle on the remaining 1 tbsp of olive oil.
6 or 7 bone rack of lamb
Place the lamb, bone side down, on a wire rack over a large baking tray. If you have a combination steam oven, add medium steam (don't worry if you don't)
Cook for 20-25 minutes until browned on the outside and pink in the middle. If you have a meat thermometer, the internal temperature should be 60C/140F for medium-pink lamb (the temperature will rise a little more during resting).
Meanwhile, make the salad. Place the rocket, parsley, mint, chives and pomegranate into a large bowl and toss together. Mix together the olive oil, balsamic vinegar, salt and pepper and drizzle over the salad. Toss together again to coat the leaves.
50 g (2 packed cups) rocket, small bunch parsley, small bunch fresh mint, small bunch chives, seeds from ½ pomegranate, 1 tbsp olive oil, 1 tbsp balsamic vinegar, pinch salt, pinch black pepper
When the lamb is ready, remove it from the oven and allow it to rest, covered with foil for 15 minutes (or 10 minutes if you cooked with steam). Then carve into slices. Divide the slices between 3 plates and serve with the rocket salad.
Notes
Nutritional Information is per serving - for two lamb cutlets with salad.