• Partnered with
  • Serves 6
  • 20 mins prep
  • 40 mins cook

Lamb rack with sourdough, lemon and herb crust

Lamb rack with sourdough, lemon and herb crust

Lamb rack with sourdough, lemon and herb crust, lamb recipe, brought to you by Woman's Day

Ingredients

Lamb rack with sourdough, lemon and herb crust

  • 500 g peeled, quartered baby potatoes
  • 1/4 cup olive oil, plus 1 tablespoon extra
  • 2 cups sourdough breadcrumbs
  • 1 tbsp thyme, finely chopped
  • grated zest 1 lemon
  • 2 8-rib lamb racks, frenched (see tip)
  • 2 tbsp dijon mustard
  • 400 g cherry truss tomatoes
  • steamed peas, to serve

Steps

Lamb rack with sourdough, lemon and herb crust

  1. Preheat oven 180°C.
  2. On a large baking tray, combine potatoes and half oil. Toss to coat and season to taste. Bake 20 minutes.
  3. In a bowl, combine crumbs, remaining oil, thyme and zest. Season to taste and mix well.
  4. Heat extra oil in a large frying pan on high. Sear lamb all over 4-5 minutes. Cool slightly.
  5. Spread one tablespoon mustard over each rack, then press crumb mixture firmly over meat side. Transfer to baking dish with potatoes. Bake 15-20 minutes for medium, or until cooked to taste. Add tomatoes to tray for final 10 minutes of cooking time.
  6. Rest lamb, loosely covered with foil, 10 minutes before cutting into 2-rib pieces. Serve with roast potatoes, tomatoes and peas.

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