Lemon and herb crusted racks of lamb
- August 2009
- 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.
- 16.6g (6.5g sugar)
- 14g (1.5g sugar)
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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