20200203 herby parmesan

Herby Parmesan Encrusted Rack of Wicklow Lamb with Plum Mint Salsa

Ballyknocken letter B

This one’s a dinner party special, yummy and the sweetness of the plums connects with the salty parmesan herby crust and blends with our wonderful Wicklow Lamb.

20200203 herby parmesan 

2 x 4 cutlets racks of lamb, (2 cutlets per person)
2 tbsp honey
1 tbsp balsamic vinegar
1 tbsp rapeseed oil 

for the herb crust
2 tsp finely chopped thyme
½ tsp dried red chilli
½ tsp salt
3 tbsp grated parmesan
1 tsp wholegrain mustard
4 tbsp breadcrumbs
1 tbsp rapeseed oil
3 large mint leaves, finely chopped
Salt and freshly ground black pepper

 for the salsa
4 plums, diced
5 mint leaves, finely chopped
2 tbsp rapeseed oil
½ lemon, juice only

Preheat the oven to 180°C/fan 160°C/gas 4.
Mix the honey, balsamic vinegar and oil in a small bowl, mix well and spread over the rack of lamb. Mix together all the ingredients for the crust in a bowl and stir well. Brush the rack of lamb with some oil. Spread or pat onto the rack of lamb and season with salt and freshly ground black pepper.
Place in a large roasting tray and into the oven for about 30 to 35 minutes depending on how you like the doneness of your lamb. The rack should “rest” for 10 minutes, covered loosely with foil in a warmer.

To make the salsa, place the plums, mint leaves, oil and lemon juice into a ramekin and mix well.
To serve, slice each chop and serve with mustard spinach mash and the plum and mint salsa.  




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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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