Crumbed Lamb Rack
- Serves:
- 4
- Preparation time:
- 5
- Cooking time:
- 30 mins
Ingredients
- 2 New Zealand fully French trimmed lamb racks-chilled, or thawed if frozen (see tip)
- 3 tbsp. natural dry breadcrumbs (see Hints and Tips)
- 1 tsp. garlic purée
- 1tbsp. chopped fresh parsley
- 2 tsp. finely grated lemon zest
- drizzle of oil
- ready-to-roast potatoes and a bag of ready prepared salad to serve
Method
1. Preheat oven to 220ºC/425ºF/Gas Mark 7. Mix together the breadcrumbs, garlic purée, parsley and lemon zest and season with salt and pepper.
2. Cut each rack of lamb in half. Rub a little oil into each piece. Press the crumb mixture on the outside of each rack. Transfer to a roasting tin and roast for 30 minutes until lamb is cooked through. The ready-to-cook roast potatoes may need to go in now-check the packet. Allow the lamb to rest for 10 minutes before serving with roast potatoes and salad.
Tips and hints
- Use natural coloured dry breadcrumbs for the best finish.
- If using frozen meat allow about 5 minutes per 450g/1lb for speedy thawing in the microwave.
- Mint and mustard - 1 tsp each of mint sauce and wholegrain mustard, 3 tsp natural breadcrumbs. Simply mix together and use as above.
- Sun-dried tomatoes and chilli- 3 tsp natural breadcrumbs, 1-2 tsp sun-dried tomato paste, a good splash Tabasco (optional). Simply mix together and use as above.
