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Feta and semi-dried tomato crusted lamb
Feta and semi-dried tomato crusted lamb
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Feta and semi-dried tomato elevate the flavor of these delicious lamb cutlets.
Ingredients:
  • 40g semi-dried tomatoes, finely chopped
  • 40g feta cheese, crumbled
  • 62.50 ml fresh white breadcrumbs
  • 2 tsp pinenuts
  • 40.00 ml thyme leaves
  • 1 egg yolk
  • 2 x 3-cutlet racks of lamb, trimmed
  • 1 sebago potato, peeled, cut into 2cm cubes
  • 1 carrot, peeled, cut into 2cm cubes
  • 1 sweet potato, peeled, cut into 2cm cubes
  • 200g piece Jap pumpkin, peeled, cut into 2cm cubes
  • 36.40 gm olive oil
  • dressed salad leaves, to serve
Instructions:
  • Preheat your oven to 200°C. Mix semi-dried tomatoes, crumbled feta, breadcrumbs, pine nuts, 2 teaspoons of fresh thyme leaves, egg yolk, salt, and pepper in a bowl until fully combined. Transfer your lamb racks onto a chopping board.
  • Press the breadcrumb mixture onto each lamb rack, ensuring it sticks well. Arrange the racks with the cutlet bones interlocked in the center of a greased roasting pan.
  • In a large bowl, mix together potato, carrot, sweet potato, pumpkin, oil, remaining thyme leaves, salt, and pepper until well coated. Spread the vegetables around the edge of a roasting pan. Roast for 25 to 30 minutes for medium lamb or until desired doneness. Rest the lamb racks on a plate for 10 minutes. Then, raise the oven temperature to 250°C and roast the vegetables for an additional 8 minutes until they are golden and crispy.
  • Cut the lamb racks into individual cutlets and plate alongside a vibrant assortment of vegetables and crisp salad leaves.

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