Name: Lamb racks with anchovy, lemon and thyme crust
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 1
Cuisine: australian
Ingredients: 3 lamb racks; 375.00 ml fresh breadcrumbs (made from day-old white bread); 2 tsp finely grated lemon rind; 4 anchovies, finely chopped; 20.00 ml fresh thyme leaves; 36.40 gm extra virgin olive oil; 2 x 240g pkts cherry truss tomatoes; Dressed mixed salad leaves, to serve

Lamb racks with anchovy, lemon and thyme crust

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Prep Time:
30 minutes

Cook Time:
35 minutes

Total Time:
65 minutes

Ingredients:

3 lamb racks
375.00 ml fresh breadcrumbs (made from day-old white bread)
2 tsp finely grated lemon rind
4 anchovies, finely chopped
20.00 ml fresh thyme leaves
2 x 240g pkts cherry truss tomatoes
Dressed mixed salad leaves, to serve

Instructions:

Preheat your oven to 200°C. Grease a large baking dish and place the lamb racks in it, meaty side up. In a bowl, mix breadcrumbs, lemon rind, anchovies, thyme, and olive oil. Season with freshly ground pepper. The anchovies will add all the salt you need.
Press the breadcrumb mixture onto the lamb, then roast in the oven for 25-30 minutes for a perfect medium finish.
Snip the tomato trusses into six portions using scissors and arrange them on a baking tray. After removing the lamb from the oven, cover it loosely with foil and let it rest for 10 minutes. Roast the tomatoes for 10 minutes.
Slice the lamb into individual cutlets or portions. Enjoy with juicy tomatoes and delicious scalloped potatoes.

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