A simple roast lamb recipe from essentials magazine. This feta cheese and black olive crusted rack of lamb is so quick to cook and utterly delicious.
- 2 racks of lamb (6 cutlets on each)
- 1tbsp mint jelly
- 100g rosemary and garlicbreadcrumbs
- Small bunch flat-leaf parsley, chopped
- Zest of 1 lemon
- ½ x 110g jar pitted black olives, chopped
- 50g feta cheese, crumbled
- 1tbsp olive oil
Heat the oven to 200°C (gas mark 6). Brush the lamb racks with the mint jelly.
In a bowl, mix together the breadcrumbs, parsley, lemon zest, olives, feta and olive oil. Press onto the lamb racks. Transfer to a greased baking tray and roast for 30-40 mins (depending on how well-done you like your meat).
Rest for 10 mins before carving.
Top tip: Juicy meat with a delicious crust – you may need to pick it up with your fingers!
Remember to take the lamb out of the fridge half an hour beforehand or it’ll take quite a bit longer to cook.