[an error occurred while processing this directive] Rack of Lamb & Vegetable Medley - Steven and Chris
Rack of Lamb & Vegetable Medley

Rack of Lamb & Vegetable Medley

Rodney is here to show us how to make a succulent roast lamb rack with a fresh spring vegetable medley that will make your mouth water the moment you start reading the recipe!

Sweet Mustard and Herb crusted Lamb Rack


2 racks of Lamb cut in half (scored, rubbed with oil and seasoned)
8 oz  day-old breadcrumbs
1/2 cup grated parmesan
3 tbsp parsley leaves
½ tsp picked thyme
2 tbsp picked coriander
1 tbsp chopped fresh rosemary or mint if you prefer
2 tbsp Dijon
1 tbsp maple syrup
drizzle of olive oil for crust and some for searing lamb


1. Pre-heat the oven to 425F.
2. Heat some olive oil in a cast iron pan.
3. Sear the racks of lamb in the pan until the meat in golden on all sides. Place it into the oven and bake for 5-8 min, depending on your preference. 5-6 min for more rare and 7-8 min for medium-ish. Remove from the oven and set aside on a cookie rack. Meanwhile, put all of the herbs and the breadcrumbs into a blender/food processor and mix for several seconds until it is bright green. You want the crust slightly moist, add olive oil if necessary. Remove from the blender, and pour into a flat plate and set aside. Mix the mustard and the maple syrup together in a small bowl and set aside. Brush the meat of the lamb with the sweet mustard. Then coat the lamb with the breadcrumb mixture, making sure you cover the meat evenly. Lower the oven to 375F and pop the lamb back in for 15-20 minutes until desired tenderness, and then let rest for 10-15 minutes before serving.


Spring Vegetable Medley


3/4 cup fresh shucked green peas
3/4 cup sliced asparagus on the bias (tips whole)
1/2 cup fresh picked fava beans blanched and picked
1/2 cup delicately cut morel mushrooms
1/2 cup thinly sliced green onions separating the white and the green
1/2 cup vegetable broth
1 tbsp picked parsley
1 tbsp finely slice mint
1 tbsp chopped chives
2 tbsp butter
Salt and pepper to taste


Preheat a large saute pan to medium and add half the butter. Add the white part of the onions and cook until soft. Add the mushrooms and cook until they are soft. Add the asparagus, peas and broth and cook until tender. Add the greens of the onions and the fava beans and barely cook for a minute. Add the rest of the butter and the fresh herbs, stir and season to taste. Serve to 3 or 4 friends



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