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Parmesan and herb crusted rack of lamb
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Impress loved ones with a savory parmesan and herb crust on juicy rack of lamb.
Ingredients:
  • 36.40 gm olive oil
  • 2 x 6-point lamb racks, French trimmed, approx. 750g
  • 46.80 gm Dijon mustard
  • 20.00 gm melted butter
  • 250.00 ml panko bread crumbs
  • 2 cloves garlic, crushed
  • 62.50 ml flat leaf parsley leaves, finely chopped
  • Zest of 1 lemon
  • 50g Shredded Parmesan Extra Sharp Cheese
  • 1 egg white, lightly beaten
  • Pepper to taste
  • 500.00 ml cooked pearl couscous, cooled
  • 120g Crumbled Fetta with Mediterranean Herbs
  • 62.50 ml pepita seeds
  • 1/2 small red onion, finely sliced
  • Handful of fresh mint leaves, roughly chopped
  • Seeds from one small pomegranate
  • 40.00 ml pomegranate molasses
  • Juice of 1 lime
  • Salt and pepper to taste
Instructions:
  • Preheat the oven to 200°C. In a heavy fry pan over high heat, sear the lamb racks for 4–5 minutes until all sides are golden brown. Transfer the lamb to a lined baking tray, mustard side up.
  • Make the crust by mixing together melted butter, panko bread crumbs, garlic, parsley leaves, lemon zest, egg white, Mil Lel Shredded Parmesan Extra Sharp Cheese, and pepper in a bowl. Press the mixture onto all sides of the lamb racks. Bake for 20-25 minutes until cooked to your preference.
  • Place the meat on a cutting board and loosely tent the racks with foil. Let it rest for 5-10 minutes before slicing.
  • While the couscous is cooking, prepare the salad by mixing cooked couscous, Mil Lel Crumbled Fetta with Mediterranean Herbs, pepita seeds, red onion, mint, and pomegranate seeds in a bowl. In a separate small bowl, whisk together the ingredients for the dressing until emulsified. Drizzle the dressing over the salad to your liking.
  • Carve the lamb into cutlets and plate with the dressed salad.

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