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Rack of Lamb Stuffed with Feta and Mint

Serves: 4 - 6

Cooking Time:

5 ratings

Crumbed Lamb Rack

Serves: 4

Cooking Time: 30 mins

1 rating

Fasta Pasta

Serves: 4 - 6

Cooking Time: 35 mins

1 rating

Crumbed Lamb Rack

Serves: 4

Preparation time: 5 minutes

Cooking time: 30 mins

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Ingredients

  • 2 New Zealand fully French trimmed lamb racks-chilled, or thawed if frozen (see tip)
  • 3 tbsp. natural dry breadcrumbs (see Hints and Tips)
  • 1 tsp. garlic purée
  • 1tbsp. chopped fresh parsley
  • 2 tsp. finely grated lemon zest
  • drizzle of oil
  • ready-to-roast potatoes and a bag of ready prepared salad to serve

Hints & Tips

Use natural coloured dry breadcrumbs for the best finish.

If using frozen meat allow about 5 minutes per 450g/1lb for speedy thawing in the microwave.

Mint and mustard - 1 tsp each of mint sauce and wholegrain mustard, 3 tsp natural breadcrumbs. Simply mix together and use as above.

Sun-dried tomatoes and chilli- 3 tsp natural breadcrumbs, 1-2 tsp sun-dried tomato paste, a good splash Tabasco (optional). Simply mix together and use as above.

Instructions

1. Preheat oven to 220ºC/425ºF/Gas Mark 7. Mix together the breadcrumbs, garlic purée, parsley and lemon zest and season with salt and pepper.

2. Cut each rack of lamb in half. Rub a little oil into each piece. Press the crumb mixture on the outside of each rack. Transfer to a roasting tin and roast for 30 minutes until lamb is cooked through. The ready-to-cook roast potatoes may need to go in now-check the packet. Allow the lamb to rest for 10 minutes before serving with roast potatoes and salad.