Herb-Crusted Rack of Reindeer

Ingredients

• 1 kg Pokka Reindeer Rack
• 1 tbsp rapeseed oil
• salt and freshly ground black pepper
• 2 tbsp Dijon mustard
• 1 dl panko or dried breadcrumbs
• 1 small bunch of flat-leaf parsley
• 2 tbsp fresh thyme leaves
• 1 tbsp finely chopped fresh rosemary
• 1 garlic clove
• 3 tbsp olive oil
• 600 g carrots
• 1 tsp honey

Method

1. If the rack is frozen, thaw it in the fridge for 24 hours. Take it out 45 minutes before cooking and pat it dry. Heat the oven to 200 °C.
2. Peel the carrots and halve any large ones lengthways. Toss them with 1 tbsp olive oil, the honey and a pinch of salt on a baking tray and roast for 30–35 minutes, turning once.
3. Blitz the breadcrumbs, parsley, thyme, rosemary, garlic and the remaining 2 tbsp olive oil to a green crumb in a food processor. Season with a pinch of salt.
4. Season the rack with salt and pepper and sear it in the rapeseed oil in a hot frying pan for 1–2 minutes on each side. Let it cool for a few minutes, brush the top and sides with mustard and press the herb crumb firmly onto the mustard.
5. Stand the rack in a roasting tin, crust up and bones pointing upwards. Roast for 15–20 minutes, until a meat thermometer in the thickest part shows 55 °C for medium-rare.
6. Rest the rack loosely covered with foil for 10 minutes, then cut between the bones into chops and serve with the roasted carrots.