Lemon and herb crusted racks of lamb

Lemon and herb crusted racks of lamb
  • Serves icon Serves 4
  • Time icon 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
Calories
341kcals
Fat
16.6g (6.5g sugar)
Protein
34.6g
Carbohydrates
14g (1.5g sugar)
Salt
0.7g

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.

delicious. tips

  1. 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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