Mike Tomkins' Perfect Herb-Crusted Rack of Lamb
This recipe for herb-crusted rack of lamb by Mike Tomkins is all about good quality meat, fresh herbs and cooking the lamb perfectly.
A quick note when choosing your meat for this dish: I would strongly suggest going to your local butchers for your rack of lamb. It’s one of those dishes where the quality will show and you can really taste the difference! The meat you get from the butchers will have a dry fat cap on the lamb. This makes it a lot easier to render and crisp up than supermarket lamb.
The trick to getting beautifully pink medium rare lamb, while allowing the fat to render and the crust to become nice and crisp, is to slowly bring it up to a temperature of 55°C.