Lemon and herb crusted racks of lamb

  • Portion size: Serves 4
  • Takes 5 min to make and 20 min to cook
  • Difficulty: easy

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

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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
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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.
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  • Nutrition

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

    Quick wins & 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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