single malt, as it should be - Makro

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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.
November 2012 WHISKY EDITION SERVES 6 39
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single malt, as it should be - Makro

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