Lemon and herb crusted racks of lamb

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

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

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.

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.

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.

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