The photo above is from one I made a few weeks ago. It was so delicious, that I have been obsessing about it ever since, lamb lollipops anyone?
Gremolata is so easy to make. In a food processor pulse up some cleaned flat leaf parsley, make a paste of garlic and add that, toss in the zest of a lemon, or two, if you like lemon as much as I do, and then some panko crumbs. Season the mixture with a bit of salt and pepper.
Sear the fat side of your lamb rack that has been sprinkled liberally with salt and pepper until the fat has some nice colour. Brush dijon mustard all over the fat side, be generous, pat on the gremolata mixture, drizzle on some melted butter and then bung the whole thing in a nice hot oven and roast for 10 - 15 minutes or until about 145 (less if you really like it rare), it should rise to about 148.
Pull it, tent it with foil and rest it. Cut the lollipops and enjoy with tiny new potatoes, boiled skin on, and served with butter and loads of chopped chive and a good sprinkling of Maldon salt. In the oven with lamb roast a few cherry tomatoes, dredge them in some olive oil, salt and pepper and balsamic vinegar.
Spring on a plate.