Ingredients
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180g (3 cups) fresh white breadcrumbs
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200g (1 cup) semi-dried tomatoes, finely chopped
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40g (1/2 cup) finely grated parmesan
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1/2 cup chopped fresh basil
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1/2 cup chopped fresh continental parsley
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3 garlic cloves, finely chopped
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60ml (1/4 cup) olive oil
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4 lamb racks (8 cutlets on each rack), French trimmed
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Small black olives, to serve
Method
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1Preheat oven to 200°C. Combine the breadcrumbs, tomato, parmesan, basil, parsley, garlic and olive oil in a large bowl. Season with salt and pepper.
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2Place lamb racks in a roasting tray. Brush with water. Press breadcrumb mixture firmly over the lamb racks to evenly coat.
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3Roast 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.
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4Cut each lamb rack into quarters and place on a serving platter. Serve with olives.
Source: taste.com.au
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