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Parmesan-crusted lamb racks

  • 0:15 Prep
  • 0:25 Cook
  • 8 Servings


  • 2 tablespoons honey
  • 2 tablespoons wholegrain mustard
  • 3 lamb racks (8 cutlets on each rack), French-trimmed
  • 3 slices day-old bread, coarsely torn
  • 40g (1/2 cup) finely grated parmesan
  • 2 garlic cloves, coarsely chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 egg, lightly whisked
  • Olive oil spray
  • Salt, to season


  • 1
    Combine the honey and mustard in a small bowl and spread evenly over the lamb. Season with salt and pepper.
  • 2
    Process 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.
  • 3
    Place 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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