Herb and Parmesan Crusted TE Mana Lamb Rack
Herb and Parmesan Crusted TE Mana Lamb Rack

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, herb and parmesan crusted te mana lamb rack. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Herb and Parmesan Crusted TE Mana Lamb Rack is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Herb and Parmesan Crusted TE Mana Lamb Rack is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have herb and parmesan crusted te mana lamb rack using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Herb and Parmesan Crusted TE Mana Lamb Rack:
  1. Get Rack TE Mana Lamb
  2. Take Extra virgin olive oil
  3. Make ready Truffle salt
  4. Prepare Cracked black pepper
  5. Take Rub
  6. Take 50 g whole grain mustard
  7. Make ready 50 ml honey
  8. Prepare Herb crumb
  9. Prepare 2 slices brown toast
  10. Get 250 g grated Parmesan
  11. Make ready 50 g hazelnuts
  12. Prepare 50 g walnuts
  13. Get Rosemary
  14. Prepare Thyme
  15. Get Mint
Steps to make Herb and Parmesan Crusted TE Mana Lamb Rack:
  1. Preheat oven to 180’C
  2. Season the lamb rack with olive oil, truffle salt and cracked black pepper.
  3. Pan fry the rack until golden on a medium heat preferably a cast iron pan. Rest the lamb.
  4. Once the lamb is cool enough to handle rub a mixture of honey and whole grain mustard covering the lamb.
  5. Prepare the herb crust. Make breadcrumbs with the brown toast. Grate the Parmesan. In a food processor chop the nuts until fine and then coarsely dice the herbs. Combine all the ingredients and then completely cover the lamb rack.
  7. Bake until the crust is golden and remove from the oven. Let the lamb rest then slice into preferred portions. Best to serve the lamb medium-rare.

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