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Rack Of Lamb with Sundried Tomato Crust

55 g Fresh white bread; (2oz)
45 ml Waitrose Italian Sundried Tomatoes; (3tbsp)
30 ml Oil; (2tbsp)
1 Clove garlic; peeled and roughly chopped
15 ml Fresh basil; chopped (1tbsp)
5 ml Bart Spices Dried Oregano; (1tsp)
Salt and freshly ground black pepper
2 Racks New Zealand lamb

The Sauce
100 ml Waitrose Passata; (31/2fl oz)
1 Lamb stock cube
200 ml Water; (7fl oz)

Place the bread, tomatoes, half the oil, garlic, herbs, salt and pepper into a food processor and process until the mixture resembles fine breadcrumbs.

Season the lamb racks. Heat the remaining oil in a frying pan and brown the lamb for 2 minutes on each side.

Allow to cool slightly, then press the tomato mixture firmly onto the top of each rack and place in a roasting tin in a preheated oven at 200C, 400 F, gas mark 6 for 15-20 minutes.

Meanwhile, to make the sauce, place the passata, stock cube and water into a saucepan, bring to the boil and simmer gently for 15 minutes.

To serve, cut each rack in half, and arrange on individual plates. Serve with the tomato sauce and pesto-flavoured mashed potato.

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