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Parmesan and rosemary crusted rack of lamb, honey glazed vegetables and lamb reduction


  • 1 rack of lamb
  • Salt and pepper
  • 100g breadcrumbs
  • 50g Parmesan, grated
  • Fresh rosemary
  • Butter
  • 1 carrot
  • 40g celeriac
  • 2 asparagus stems
  • 2 spring onions
  • 1 tbsp honey
  • 100ml jus sauce


Clean the lamb rack from any extra fat and season with salt and pepper. Seal in a pan on high heat. In the mean time mix the breadcrumbs, parmesan, finely chopped rosemary and some melted butter until you have a smooth paste. Roast in the oven the lamb to your liking. Let rest the meat and cover with the crust. Roast for another 5 minutes until the crust is golden colour. For the vegetables cut julienne, long thin strips and boil until cooked. Stir fry in a small pan the vegetables with some sliced spring onion, butter and honey. Season to taste and serve .

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