
Pinenut & Rosemary Crusted Lamb Racks
TOTAL TIME: 35 MINUTES
SERVES: 4
2 lamb racks with 8 cutlets in each rack
½ cup fresh breadcrumbs
1 clove garlic, crushed
2 tbsp chopped rosemary leaves
50 g cold butter, softened
¼ cups pinenuts
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
To Serve:
Roasted Kipfler potatoes
Grilled broccolini
Almonds
Currents
INGREDIENTS
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, butter 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 loin in half. Serve lamb with the tomato and olive sauce, roast potatoes and broccolini, topped with almonds and currents.
DIRECTIONS
Recipe courtesy of Australian Lamb.