Herbcrusted Rack of Lamb with Baby Spring Carrots

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What better way to celebrate Easter Sunday than with some lovely Irish spring lamb, served up with a platter of glazed carrots and lots of creamy mash. A sure crowd pleaser.

Serves: 6
100g white breadcrumbs
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
1 tbsp finely chopped fresh rosemary
1-2 garlic cloves, crushed
zest of ½ lemon
50g grated parmesan
4 tbsp olive oil
2 racks of lamb
1 tbsp olive oil
30g butter
450g baby carrots, scrubbed clean but no need to peel
1 tsp clear honey or maple syrup
1 tsp chopped fresh thyme or dried



Heat oven to 200°C/180°C fan. Tip the breadcrumbs, herbs, garlic, zest and parmesan into a food processor and blitz until everything is finely chopped. Mix 2 tablespoons of oil into the mix to bring it together.

Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush with a little olive oil and then spread over the herb crust.

Transfer to a roasting dish and roast in the oven for 25 minutes or until the crust is golden and the lamb is cooked through to your liking. Roast for a further 5 minutes if you prefer more well done lamb. Place the lamb on a board to rest.

To make the carrots add the oil and butter into a roasting tin and place in the oven for a few minutes to melt. Then add the carrots and toss until well coated. Season and return to the oven to roast for 15. Remove and drizzle over the honey and thyme, toss to coat and return to the oven for a further 5-7 minutes or until the carrots are cooked through and tender.

Delicious served with a big bowl of creamy mash to share.