Lemon and herb crusted rack of lamb Recipe

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serves:

6

Skill:

easy

Total Time:

00:50

Prep:

00:20

Cooking:

00:30

Give your rack of lamb plenty of flavour with this lemon and herb crusted rack of lamb recipe. Ready in just 50 mins, this mouth-watering recipe is infused with mint, chives, lemon juice and garlic. Your lamb will never taste the same again. Perfect for Sunday lunch or special occasions like Easter.

Ingredients

  • For this Easter recipe
  • you will need:
  • small bunch mint, leaves only
  • small bunch chives, finely sliced
  • zest and juice of ½ lemon
  • 1 small garlic clove, crushed
  • 2 tbsp toasted pine nuts
  • 3 tbsp extra virgin olive oil
  • 75g fresh white breadcrumbs
  • 2 racks of lamb, trimmed, each with 6 cutlets

Method

  • Heat oven to 200C/gas 6. Whiz the mint, chives, lemon zest and juice, garlic, pine nuts and olive oil in a food processor, until coarse. Spread half over the fat on the lamb racks, then mix the rest with the breadcrumbs. Put the racks in a shallow roasting tin, then press the breadcrumb mixture onto the fat.

  • Transfer to the oven for 20-24 mins for rare to medium, or 25-28 mins for medium to well done.

  • Remove from the oven and leave to rest for 10 mins before carving.

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Top Tip

You may need to cover the lamb loosely with a tent of foil after 15 mins, to prevent the crust from browning too much.