Neff herb crusted rack of lamb with a rocket, herb and pomegranate salad
This beautiful rack of lamb was cooked by Neff in there top of the range single oven - 'Simply the best' B58VT68N0B
With its Slide&Hide disappearing door, Meat probe and Vario Steam there's nothing you can't cook in this single oven. Cleaning is also a breeze with Neff's pyrolytic self-cleaning function.
To enjoy this recipe please find the instructions below.
Preparation:
- Preheat the oven to CircoTherm 180°c.
- Mix together the honey, mustard, 1 tbsp. of the olive oil and 2 tbsp. of the parsley on a plate
- Mix together the bread crumbs, dried herbs, salt, pepper and the remaining 1 tbsp. of parsley on another plate
- Coat the rack of lamb with honey and mustard mix then coat in the herby bread crumb mixture. Drizzle on the remaining 1 tbsp. of olive oil.
- Place the lam, bone side down, on a wire rack over a large baking tray. Insert the temperature probe and set it to cook until the internal temperature reaches 60°c (around 20 - 25 minutes cook time). This will give you medium-pink lamb. Select the medium setting on the oven.
- Meanwhile make the salad. Place the rocket, parsley, mint, chives and pomegranate into a large bowl and toss together. Mix together the olive oil, balsamic vinegar, salt and pepper and drizzle over the salad. Toss together again to coat the leaves.
- When the lamb is ready, remove from the oven and allow to rest for 10 minutes. Then carve into slices. Divide the slices between 3 plates and serve with the rocket salad.
Ingredients: Herb Crusted Lamb
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- 2 tbsp. olive oil
- 3 tbsp. fresh parsley, finely chopped
- 55g fresh bread crumbs
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 6 or 7 bone rack of lamb, Frenched trimmed
Ingredients: Rocket, Herb and Pomegranate Salad:
- 50g rocket
- Small bunch parsley, roughly torn
- Small bunch fresh mint, roughly torn
- Small bunch chives, roughly chopped
- Seed from 1/2 pomegranate
- 1 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- Pinch of salt
- Pinch of black pepper