1. Preheat the oven to 200C (For your Neff oven, preheat to 180C
CircoTherm® plus medium-steam).
2. Heat 1 tbsp of the olive oil in a frying pan and add the bacon. Fry until
starting to crisp, then add in 25g of the breadcrumbs. Fry for a further
two minutes, until the breadcrumbs brown slightly. Turn off the heat,
and stir in the apricots and cranberries.
3. Place the remaining oil in a bowl with the rosemary, chives, parsley,
garlic and lemon zest. Stir together.
4. Add half of the herb paste to the remaining fresh breadcrumbs and stir
together until the oil and herbs are distributed.
5. Take a long, narrow, sharp knife and work a hole through one of the
racks of lamb, between the fatty layer and the bone (don’t cut through
the medallion bit). Use the handle of a wooden spoon to widen the
hole a little – so you can fit the stuffing in. Turn the lamb over and
work the hole through the other side, so the stuffing will go all of the
way through. Repeat with the other rack of lamb.
6. Take the fried breadcrumbs and push this mixture down the holes
you made in the racks of lamb. Use the wooden spoon handle to help
you push the stuffing all the way through (you may need to stuff the
breadcrumbs in at both ends of the rack).
7. Spread the remaining herb paste on the fatty side of the racks of lamb.
8. Press the fresh breadcrumb mixture on top of the fatty sides of
the racks of lamb, pushing down so the breadcrumbs stick to the
9. Place the lamb in a roasting tin, bone-side-down, in the oven to cook
for 20-25 minutes (20 minutes for medium-rare). Leave to rest for 5
minutes before serving.
Use VarioSteam (low setting) for lamb that’s beautifully succulent on the
inside and crisp on the outside.