Name: Basil and goat's cheese lamb racks
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1
Ingredients: 375.00 ml fresh breadcrumbs (made from day-old bread); 62.50 ml basil leaves; 36.40 gm Brand Pure Olive Oil; 180g goat's fetta, crumbled; 62.50 ml semi-dried tomatoes, from the deli, coarsely chopped; 2 Lamb Racks (8 cutlets on each); 2 zucchini, thickly sliced diagonally; 400g Perino tomatoes; 125.00 ml kalamata olives, from the deli; Baby rocket leaves, to serve

Basil and goat's cheese lamb racks

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Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
60 minutes

Tender lamb cutlets cooked to perfection in a quick 20 minutes.

Ingredients:

375.00 ml fresh breadcrumbs (made from day-old bread)
62.50 ml basil leaves
36.40 gm Brand Pure Olive Oil
180g goat's fetta, crumbled
62.50 ml semi-dried tomatoes, from the deli, coarsely chopped
2 Lamb Racks (8 cutlets on each)
2 zucchini, thickly sliced diagonally
400g Perino tomatoes
125.00 ml kalamata olives, from the deli
Baby rocket leaves, to serve

Instructions:

Preheat the oven to 200C (180C fan forced) and blend breadcrumbs, 2 tablespoons of basil, and half of the oil until combined.
Finely chop the rest of the basil and mix it with feta and semi-dried tomatoes in a bowl. Carefully cut along the length of each lamb rack, near the bone, about 3cm deep, to form a pocket. Stuff each pocket evenly with the feta mixture. Tie kitchen string around each rack to hold it all together. Arrange the racks in a roasting pan. Press the breadcrumb mixture onto the lamb. Surround the lamb with zucchini. Drizzle with the remaining oil and season to taste.
Roast for 20 minutes. Place tomato and olives on top of zucchini mixture. Roast for an additional 10 minutes, or until desired doneness. Let it rest covered for 10 minutes before serving.
Slice the lamb racks into individual portions and beautifully plate them alongside the vegetable mixture and peppery rocket on serving platters.

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