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:

  1. Preheat the oven to CircoTherm­ 180°c.
  2. Mix together the honey, mustard, 1 tbsp. of the olive oil and 2 tbsp. of the parsley on a plate
  3. Mix together the bread crumbs, dried herbs, salt, pepper and the remaining 1 tbsp. of parsley on another plate
  4. 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.
  5. 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.
  6. 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.
  7. 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