Oven-Roasted Rack of Lamb

June 20, 2019 - 23:35
with culinary expert Hollenstein from Movenpick Hotel Hanoi



Oven-Roasted Rack of Lamb


In the foodie world, California is synonymous with passionate farmers who are committed to their animals’ well-being in order to sustainably and naturally produce the best quality meat possible. We crust our pink-baked lamb with fresh herbs and nestle it amongst flavourful bush beans.


Ingredients: serves two      

For the lamb:       

4 x 160g lamb racks

Rapeseed oil, sea salt and black pepper to taste

60g Dijon mustard

For the parsley crust:

1 bunch parsley, curled

2 cloves garlic

50g butter

4 tbsp olive oil

175g panko, japanese bread crumbs

For the oven-roasted tomatoes:

10 cherry tomatoes

4 cloves garlic

4 branches basil, fresh

2 tbsp olive oil

1 tsp sugar

Sea salt and black pepper to taste



with culinary expert Hollenstein from Movenpick Hotel Hanoi




For the lamb:

- Season the rack of lamb with sea salt and black pepper, place it topside down in a hot pan with oil and sear on all sides. Baste the meat with the oil and roast until cooked through in the oven at 160°C. Leave to stand and keep warm. Keep mustard for later.

For the parsley crust:

-  Wash parsley, pat dry and remove stalks.

- Put all the ingredients in a food processor and process until an even paste forms. 

 - Spread the mixture out on a piece of parchment paper, freeze and portion into strips of your desired size.

For the oven-roasted tomatoes:

- Briefly pierce the cherry tomatoes using a sharp knife, blanch for 3-4 seconds in boiling water and immediately rinse with cold water.

- Peel the cherry tomatoes and place them on a baking tray.

- Peel and thinly slice the garlic and spread on top.

- Season with salt, sugar and freshly ground pepper.

- Sprinkle freshly picked basil on top and drizzle with olive oil.

- Leave to cook in the oven at 80°C for 1 - 1.5 hours.

You can sample the dish at Mövenpick Hotel Hanoi, 83A Lý Thường Kiệt St, Hoàn Kiếm Dist, Hà Nội. Tel: +84 24 38 22 28 00 ext 6133.