Rack of lamb with herb crust
recipe
Rack of lamb with herb crust
No commentsIngredients
- 100g breadcrumbs
- small handful fresh thyme sprigs
- 2 sprigs fresh rosemary
- handful fresh apple or spearmint
- handful fresh parsley
- 3 tbsps olive oil
- 2 racks of British lamb, most of the fat removed
Directions
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- Remove the thyme leaves and rosemary leaves from their stalks. Chop all the herbs, mix them together in a bowl and combine with the breadcrumbs thoroughly.
- Pour in the oil and mix well, then press the crumb mix into the fat sides of the racks. (Stand the racks propped up against each other in a small roasting tin to make this easier.) Cook at for minutes or until the crumb is golden and the lamb still pink inside. Divide each rack into two sets of cutlets to serve.
Source: The Green Food Bible
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