So good! But some days there just isn’t time to wait 2 hours for a joint of lamb to cook. And that’s where this recipe comes into play. 10 minutes prep, 25 minutes in the oven and done. It’s full of flavour, and looks just so darn pretty! I created it for NEFF back in March, and I’ve been dreaming of recreating it ever since! In case you guys didn’t know, I do lots of work with NEFF. I won their first cookaholics competition a couple of years ago, which resulted in me getting a whole kitchen full of appliances (you can see them in my kitchen reveal video), and I’ve been working with them ever since. I create lots of recipes for them, and I love testing out all of the functions of their ovens (they’re not paying me to say that btw!). Anyway, since I spend lots of time creating recipes and videos for NEFF (mostly for their Facebook page), I REALLY wanted to share some of those recipes with you! And they’ve kindly agreed to let me share on Kitchen Sanctuary. First up is this rack of lamb. The lamb is first coated in a honey, mustard and herb sauce - which is kind of like the glue for the herby breadcrumb coating. The lamb goes into the oven and cooks for about 20-25 minutes, until the internal temperature reaches 60C/140F. If you check out the video, you can see I’m using a meat thermometer for this (which stays in the meat during cooking - as the oven will tell you when the correct temperature is reached). You can use a regular meat thermometer too - checking after 20 minutes, then again at 25 minutes if needed. I also use added steam, to ensure the meat is ultra moist. Don’t worry if you don’t have a steam oven, just make sure you rest the lamb (covered) for 15-20 minutes before serving and it will still be delicious. Serve with this simple rocket and pomegranate salad with a light balsamic dressing.
More Delicious Lamb Recipes
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