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Herb and semi-dried tomato crusted lamb racks

  • 0:20 Prep
  • 0:30 Cook
  • 8 Servings


  • 180g (3 cups) fresh white breadcrumbs
  • 200g (1 cup) semi-dried tomatoes, finely chopped
  • 40g (1/2 cup) finely grated parmesan
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh continental parsley
  • 3 garlic cloves, finely chopped
  • 60ml (1/4 cup) olive oil
  • 4 lamb racks (8 cutlets on each rack), French trimmed
  • Small black olives, to serve


  • 1
    Preheat oven to 200°C. Combine the breadcrumbs, tomato, parmesan, basil, parsley, garlic and olive oil in a large bowl. Season with salt and pepper.
  • 2
    Place lamb racks in a roasting tray. Brush with water. Press breadcrumb mixture firmly over the lamb racks to evenly coat.
  • 3
    Roast the lamb in oven for 30 minutes for medium-rare or until cooked to your liking. Remove from oven and cover with foil. Set aside for 15 minutes to rest.
  • 4
    Cut each lamb rack into quarters and place on a serving platter. Serve with olives.

Source: taste.com.au


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