Fun, Food & Farming!

September Recipe

 serves 4 hungry eaters!

 Ingredients for the lamb:

4 mini racks of Broom House Farm Lamb, 3 bones in each 

Salt, pepper, olive oil

4 tablespoons of Broom House Farm beetroot chutney

Ingredients for the crust:

4 slices stale bread

 

7 tablespoons grated pecorino cheese

 

Sprigs parsley, coriander, thyme and rosemary

 

Method:

Preheat oven to 200'C. 

Lightly score the fat layer with a sharp knife, sprinkle with salt and pepper.

Heat some olive oil in a pan, brown and seal the lamb. Place the pan in the oven and cook for 7-8 minutes. 

Place all ingredients for the crust in a food processor and pulse several times.  It should look nice and green. Place in a deep dish.

Remove lamb from oven and smother the fat layer with beetroot chutney.

Dip into the crust mixture making sure it is well coated. The chutney helps it to stick to the lamb. 

Allow the lamb to rest for a few minutes then place back in the oven for 3-4 mins to brown and crisp the crust. 

Meanwhile using the juices in the pan prepare a red wine juice and for the last minute add some of the chutney and gently warm. Serve with seasonal vegetables.....utterly fabulous!

 

 

25 September, 2012 at 10:45

Tags: September Recipe, Lamb recipe, rack of lamb

Comments

You must be logged in to post comments. Login/Register
Add your comments

What's On

Subscribe to our newsletter

 

FARM SHOP 01913718839  Open everyday 9am-5pm (9.30am-4.30pm on Sundays) 

COFFEE SHOP 01913718382 Open everyday 9am-5pm

FOREST ADVENTURE The Forest Adventure is now closed for the winter

Friendly dogs are welcome but must be kept on a lead at all times.

 


Copyright © Broom House Farm | All Rights Reserved | Terms and Conditions | Privacy

Broom House Farm, Witton Gilbert, Durham DH7 6TR | Tel / Fax: 0191 3719697 | Email: broomhousedurham@btinternet.com