a while back i tried roasting a lamb rack adding a slab of herbed bread crumb on top. combining rosemary, chopped parsley, orange zest, garlic, butter and breadcrumb with salt for the crumb, and slab it on the lamb after smearing a layer of dijon mustard.
like so:
only bad thing about roasting is that it takes time. works great when you're preparing a feast, so you can chuck the meat in the oven whilst cooking other dishes! *doesnt quite work well when you have the stoves on top of the oven (like our home) cos it gets super hot >.<*
roasted rack on a bed of onion, pumpkin + sweet potato dices, ready to be carved. look the crunchy crumb on top!!!
sliced and served with couscous :)
-Lamb rack with orange herbed crust, roasted veg + rocket couscous-
the crust added a layer of crunchiness in contrast. so crumb or no crumb? i think i like both. hehe.
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