Pinenut and rosemary crusted lamb racks

SERVES

4

PREP TIME

5mins

COOKING TIME

30mins

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Pinenut and rosemary crusted lamb racks

INGREDIENTS

2 lamb racks with 8 cutlets in each

½ cup fresh breadcrumbs

1 clove garlic, crushed

2 tbsp chopped rosemary leaves

50 g cold butter, grated

¼ cup pinenuts

4 medium tomatoes, blanched and peeled

½ cup vegetable stock

2 tbsp extra chopped rosemary leaves

2 tbsp chopped black or green seeded olives

1 tbsp Dijon mustard

METHOD

  • Preheat oven to 200ºC. Brown racks on all sides in a hot pan and set aside to cool a little. In a bowl rub together the breadcrumbs, garlic, rosemary, butter and pinenuts.
  • Brush lamb with mustard and press the mixture onto meat side of each rack. Put the lamb in a roasting dish and place the tomatoes beside them. Roast for 30 mins for medium.
  • Remove lamb, cover it loosely, and rest it in a warm place for 10 mins before serving. While the lamb rests, put the baked tomatoes in a saucepan and squash with a wooden spoon or masher. Add the stock, extra rosemary and olives and simmer for 5 mins. Season well with salt and pepper.
  • Cut each rack in half. Serve with the tomato and olive sauce over steamed broccolini or vegetables of your choice. 

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