Serve this classy lamb recipe with Puy lentil, red onion and feta salad and end the meal with Individual summer puddings – for a meal ready in 30 minutes.
Ingredients
- 65g fresh white breadcrumbs
- Grated zest of 2 lemons
- 20g Parmesan or Grana Padano, finely grated
- Small bunch of fresh mint, leaves finely chopped
- Small bunch of fresh parsley,
- leaves finely chopped
- 2 x 300g racks of lamb, French trimmed
- 2 tbsp sun-dried tomato purée
- Olive oil, for greasing
Method
- 1. Preheat the oven to 220°C/fan200°C/gas 7. In a bowl, mix the breadcrumbs, lemon zest, cheese and herbs to make the crust. Smear the fat-covered side of the lamb racks with the tomato purée and press the crust on top to cover evenly. Put the lamb on a lightly oiled baking tray and roast for 20 minutes for pink lamb, or 25-30 minutes for medium to well done.
- 2. Remove from the oven and cover with foil for 5 minutes before carving.
Nutritional info
Per serving: 341kcals, 16.6g fat (6.5g saturated), 34.6g protein, 14g carbs, 1.5g sugar, 0.7g salt
Chef's tip
For quick pre-dinner nibbles, mix 2 tbsp sun-dried tomato purée with a 200g pot Greek yogurt, 1 crushed garlic clove, the grated zest of 1 lemon and a good drizzle of olive oil. Season well, spread on strips of toast and serve.
Wine Recommendation
The fresh flavours with lamb require a lightish, juicy red such as Chilean Pinot Noir.