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Lemon & rosemary crusted lamb racks
Lemon & rosemary crusted lamb racks
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Ingredients:
  • 140g breadcrumbs
  • 40g parmesan
  • 1 lemon, rind finely grated
  • 20.00 ml chopped fresh rosemary
  • 62.50 ml chopped fresh basil
  • 4 racks of lamb
  • 2 bulbs fennel, trimmed, cut lengthways into 1cm thick slices
  • 4 zucchini, halved lengthways, then halve crossways
  • 18.20 gm olive oil
  • Salt & freshly ground pepper
  • 250g trussed cherry tomatoes, cut into four
Instructions:
  • Preheat your oven to 180°C. Mix together 2 cups (140g) fresh breadcrumbs, 1/2 cup (40g) shredded parmesan, finely grated rind of 1 lemon, 1 tablespoon chopped fresh rosemary, 1/4 cup chopped fresh basil, and 2 eggs.
  • Separate into 4 portions. Press each portion onto 4 racks of lamb (3 cutlets each). Arrange the lamb in a roasting pan with 2 bulbs of fennel (trimmed and cut lengthwise into 1cm thick slices) and 4 zucchinis (halved lengthwise and then halved crosswise).
  • Drizzle 1 tablespoon of olive oil over the dish, season generously with salt and freshly ground pepper. Roast for 15 minutes, then add 250g trussed cherry tomatoes, cut into quarters. Continue roasting for an additional 30 minutes until tender.

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