Ingredients
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2 tablespoons honey
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2 tablespoons wholegrain mustard
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3 lamb racks (8 cutlets on each rack), French-trimmed
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3 slices day-old bread, coarsely torn
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40g (1/2 cup) finely grated parmesan
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2 garlic cloves, coarsely chopped
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1 tablespoon chopped fresh rosemary
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1 egg, lightly whisked
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Olive oil spray
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Salt, to season
Method
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1Combine the honey and mustard in a small bowl and spread evenly over the lamb. Season with salt and pepper.
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2Process the bread, parmesan, garlic and rosemary in a food processor until coarse breadcrumbs form. Transfer to a bowl. Stir in the egg. Season with salt and pepper. Press firmly over the lamb racks to evenly coat.
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3Place the lamb racks, crust-side up, in a large baking dish. Spray with oil. Bake for 25 minutes for medium or until cooked to your liking. Transfer to a large plate. Cover loosely with foil and set aside for 5 minutes to rest.
Source: taste.com.au
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