Home > Lemon and herb crusted racks of lamb

Lemon and herb crusted racks of lamb

Name: Lemon and herb crusted racks of lamb
Yield: Serves 4
Cuisine: British recipes
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

Published: 31 Jul 09
Updated: 18 Mar 24

This rack of lamb gets treated to cheese, mint, lemon, parsley and sundried tomatoes. Easy and tasty.

Easy
August 2009

Test kitchen approved

Serves 4
Takes 5 min to make and 20 min to cook

This rack of lamb gets treated to cheese, mint, lemon, parsley and sundried tomatoes. Easy and tasty.

Nutrition: per serving

Calories: 341kcals
Fat: 16.6g (6.5g sugar)
Protein: 34.6g
Carbohydrates: 14g (1.5g sugar)
Salt: 0.7g

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

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.
Remove from the oven and cover with foil for 5 minutes before carving.

Recipe from August 2009 Issue

Nutrition

Nutrition: per serving

Calories: 341kcals
Fat: 16.6g (6.5g sugar)
Protein: 34.6g
Carbohydrates: 14g (1.5g sugar)
Salt: 0.7g

delicious. tips

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.