FreeFrom rack of lamb with a mustard crust
Corn, dairy, egg, gluten, lactose, nut, soya and wheat free
This is really delicious with the vegetables in the bottom of the bottom cooking in the juices of the lamb.
4 tablespoons olive oil
2 leek, sliced thickly
2 large rasher back bacon, chopped roughly
700g/ 1 1/2 lbs potatoes, scrubbed and sliced thinly
wine glass of white wine
rack of lamb with at least 8 cutlets
3 sprigs each of fresh rosemary and fresh thyme or 1 level teaspoon of each dried
4 tablespoons fresh gluten and wheat-free brown breadcrumbs
4 heaped teaspooons Dijon mustard (check ingredients)
Heat the oven to 180C/350F/Gas mark 4.
Heat the oil in the bottom of a small, heavy oven proof casserole large enough to hold the lamb. Briskly fry the leeks and the bacon till both are lightly coloured, then add the potatoes and continue to fry gently for 5 minutes.
Lie the springs of herbs (or sprinkle the dried herbs over the vegetables.
Lay the lamb on top of the potatoes, skin side up. Cover the casserole tightly and bake in a moderate oven for 30.
Mix the breadcrumbs with the mustard.
Remove the pot from the oven and uncover. Spread the mustard mixture over the lamb then return to the oven uncovered for a further 30 minutes to brown the crust.
Serve the lamb from the pot with the potatoes and a green vegetable.
Serves 4 – per portion
26g Fat ( 7.6g Sat fat, 13.6g mono, 2.2g poly)
44g Carbohydrate of which 3g Sugar
4.9g Fibre, 454mg Sodium, 1.1g salt
Good Source: B1,6,12,Folate,Niacin
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