Herb Crusted Lamb Recipe
Served with seasonal vegetables and rosemary gravy.
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Ingredients
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Lamb
Vegetables
Rosemary Gravy
Method
Preparing the Lamb
- 1
Preheat Oven
Preheat your oven to 200°C (400°F).
- 2
Prepare the Herb Mixture
In a food processor, combine garlic cloves, fresh rosemary, fresh thyme, olive oil, salt, and black pepper. Pulse until a paste forms.
- 3
Coat the Lamb
Rub the herb mixture all over the lamb rack, ensuring an even coating.
- 4
Roast the Lamb
Place the lamb rack on a roasting pan and roast in the preheated oven for 25-30 minutes for medium-rare, or until it reaches your desired doneness.
Preparing the Vegetables
- 5
Chop the Vegetables
Peel and slice the carrots, chop the zucchini, and dice the bell pepper into bite-sized pieces.
- 6
Toss with Olive Oil
In a large bowl, toss the chopped vegetables with olive oil, salt, and black pepper.
- 7
Roast the Vegetables
Spread the vegetables on a baking sheet and place them in the oven alongside the lamb for the last 15-20 minutes of cooking.
Making the Rosemary Gravy
- 8
Collect Lamb Drippings
Once the lamb is done, remove it from the oven and let it rest. Pour the drippings from the roasting pan into a small saucepan.
- 9
Make a Roux
Add the all-purpose flour to the drippings and whisk over medium heat until it forms a roux, cooking for about 1-2 minutes.
- 10
Add Broth
Slowly whisk in the beef broth until the mixture is smooth. Bring to a simmer and cook until thickened, about 5-7 minutes.
- 11
Season the Gravy
Stir in the fresh rosemary, salt, and black pepper to taste.
