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Ciaran Reynolds’ Herb-Crusted Rack of Lamb, Lamb’s Liver & Red Wine Jus
Herb-Crusted Rack of Lamb
Ingredients
* 2 racks of lamb
* 4 slices white bread, made into breadcrumbs
* 7 tbsp grated parmesan (about ½ cup)
* 1 sprig parsley
* 1 sprig thyme
* 1 sprig coriander
* 1 sprig rosemary
* 2 tbsp English mustard (or Dijon mustard)
* Splash of olive oil
* Salt and black pepper
Preparing the Lamb
1. Preheat the oven to 180°C / 400°F / Gas Mark 6.
2. Place the lamb on a chopping board, fat side up. Lightly score the fat with a sharp knife.
3. Season generously with salt and pepper.
4. Heat a little olive oil in an oven-safe pan.
5. Sear the lamb on all sides until nicely browned.
“No colour equals no taste.”
6. Transfer the pan to the oven and roast for 7–8 minutes.
Preparing the Herb Crust
1. Add the breadcrumbs, parmesan, parsley, thyme, coriander, rosemary, and a splash of olive oil to a blender.
2. Pulse until the mixture is fine and bright green. Avoid adding too much oil.
3. Transfer the crust mixture to a bowl or deep plate.
Finishing the Lamb
1. Remove the lamb from the oven.
2. Brush generously with mustard.
3. Dip and press the lamb into the herb crust until evenly coated.
4. Allow the meat to rest briefly.
5. Return to the oven for 3–4 minutes just before serving.
Lamb’s Liver
Ingredients
* Lamb’s liver, sliced
* Flour for dusting
* Salt and black pepper
* Butter and olive oil
* Optional: onions and fresh herbs
Method
1. Trim and slice the liver evenly.
2. Season lightly and dust with flour.
3. Heat butter and a little olive oil in a frying pan.
4. Fry the liver over medium-high heat for about 1–2 minutes per side, keeping it slightly pink inside.
5. Rest briefly before serving.
Red Wine Jus
Ingredients
* 1 shallot, finely chopped
* 1 garlic clove, crushed
* 1 sprig thyme
* 250ml red wine
* 500ml beef or lamb stock
* Knob of butter
* Olive oil
* Salt and pepper
Method
1. Heat a little olive oil in a saucepan.
2. Sauté the shallot, garlic, and thyme until softened.
3. Add the red wine and reduce by half.
4. Add the stock and simmer until reduced to a glossy sauce consistency.
5. Strain if desired.
6. Whisk in a knob of butter before serving and season to taste.
