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Pinenut Crusted Lamb Rack

Ingredients

  • 3 lamb racks
  • ½ cup fresh breadcrumbs
  • 1 clove garlic, crushed
  • 2 tbsp chopped rosemary leaves
  • 2 tbsp olive oil
  • 4 medium tomatoes, blanched and peeled
  • ½ vegetable stock
  • 2 tbsp Extra chopped rosemary leaves
  • 2 tbsp chopped black or green seeded olives
  • 1 tbsp Dijon Mustard

Method

  • Preheat the 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, olive oil and pinenuts.
  • Brush lamb with mustard and press the mixture onto the meat side of each rack. Put the lamb in a roasting dish and place the tomatoes beside them. Roast for 30 minutes for medium.
  • Remove lamb, cover it loosely, and rest it in a warm place for 10 minutes before serving. While the lamb rests, put the baked tomatoes in a saucepan and squash with a wooden spoon or masher. Remove any chunky core pieces. Add the stock, extra rosemary and olives and simmer for 5 minutes. Season well with salt and pepper.
  • Carve each rack in half. Serve lamb with the tomato and olive sauce, roast potatoes and broccolini.