Roast Rack of lamb with a Honey & Rosemary Crust

- Curtis Stone, Author, Cooking with Curtis

Ingredients:
6 slices bread, stale or dry
1/2 brunch of rosemary, leaves only chopped
30 g melted butter
2 x 6 racks of lamb, boned
1 tbsp honey
1 tbsp Dijon mustard
*Add 150 g baby spinach, washed and stems removed + 10 cherry tomatoes on the vine

1. Preheat oven to 190C.
2. Place dry bread in food processor.
3. Add chopped rosemary and season with salt & pepper. Pulse then remove.
4. Place mixture on a plate and add melted butter, miz together.
5. Season lamb with salt, pepper and oil.
6. In a large hot pan, seal lab rack on all sides and remove.
7. Miz honey and mustard together in a small mixing bowl and spread over rack.
8. Push crust into outside of the rack, put it back in the pan and cook in an oven 12-15 minutes, depending on the size of the rack.
9. Rest rack of lab for 4-5 minutes, carve and serve.
*Bake a vine of cherry tomatoes in oven until skin splits.
*Heat oil in a pot. Add spinach, lemon zest, salt and pepper. Cook until spinach is wilted.

(Metro, June 18 2007) For more receipes, visit www.citytv.com/citycooks