single malt, as it should be - Makro

Traditional Scottish Roast
Rack of Lamb with Herb Crust
{ }
Th is recipe is from
Claire Macdonald
who has written
many cookery
books and runs the
cookery school at
Kinloch Lodge.
ingredients preparation method
• 60g butter
• 2 tbsp olive oil
• 1 onion, chopped as finely as possible
• 1 clove of garlic, skinned and very finely
chopped
• 170 g day-old breadcrumbs; cut off crusts
before whizzing the bread to crumbs
• Salt and pepper
• 2 tbsp finely chopped parsley
• snipped chives
• chopped tarragon
• 2 racks of lamb each with 6 - 7 chops in it
Introduction by Claire Macdonald
38 WHISKY EDITION November 2012
Melt the butter and heat the oil together and
sauté the onion in this till it is really soft -
about 5 minutes. Stir in the garlic, cook for
a minute. Then stir in the breadcrumbs,
salt and pepper, off the heat, and lastly the
chopped herbs. Mix all together very well.
Trim all the fat you can from the racks. Lay
them so that the fat side is uppermost, flat.
Spoon over the herb crust, pressing it down
well, and roast in a hot oven, 200 C for 25
minutes - 30 minutes if you prefer slightly
better-cooked lamb.
I have seen - and bought - racks of lamb for sale in butchers’ departments of supermarkets and they are
so convenient, especially when you are only a few for lunch. They cook so much more quickly than a large
leg of lamb. How long you roast it depends on how pink you like to eat your lamb. Do trim as much fat as
possible off each rack, because it doesn’t get a chance to crisp up under the herb crust.
I serve this with a vegetable in season.