Name: Herb-Crusted Lamb Rack With Romesco Sauce
Prep time: 25 min
Cook time: 1 h 10 min
Yield: 4
Ingredients: 8-bone rack of lamb, trimmed (ask your butcher), at room temperature; 1 large onion, cut into thick discs; For the herb crust; 500g panko breadcrumbs; 30g flatleaf parsley, leaves picked and finely chopped; 15g rosemary, leaves picked and finely chopped; 1 tsp fine salt; Finely grated zest 1 lemon; 200g unsalted butter, at room temperature; 2 tbsp dijon mustard, plus extra for brushing; For the romesco; 3 red peppers; 100g olive oil, plus extra for frying and cooking; 100g blanched hazelnuts; 4 medium tomatoes, chopped; 4 garlic cloves, peeled but left whole; 150g sourdough bread, torn into chunks; 1 shallot, finely chopped; 25g sherry vinegar

VMG Recipes