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Roast Rack of Spring Lamb

3 Racks spring lamb; (8 cutlets on each one)
4 c Soft white or wholegrain breadcrumbs
2 tb Chopped fresh parsley
3 Sprigs fresh marjoram; roughly chopped
Few sprigs fresh thyme; (leaves only) (or use 1/2 level teaspoon dried thyme)
1 Clove garlic; crushed
2 tb Melted butter
2 tb Olive oil

Preheat oven to hot (200 deg C). Remove all excess fat from racks leaving just the little lamb fillet attached to the bones. Slip a small sharp knife under the thin white membrane covering the fillet and trim it away also. Put breadcrumbs, herbs, garlic, butter and oil into a mixing bowl and toss together lightly, then divide evenly and press onto the meat firmly. Place racks into two baking dishes, crumbed side up, and bake in preheated oven for 25 to 35 minutes or until done to your taste.

Cut racks into individual portions of 3 or 4 cutlets. Serve with juicy baked tomatoes, boiled new potatoes and spring vegetables. Serves 6 to 8.

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