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5 minutes
35 minutes
40 minutes
- 120g packet Herb Crusts Roasted Garlic & Herb
- 1 egg, lightly beaten
- 4 x 4 cutlet racks of lamb
- 275g vine-ripened truss tomatoes
- olive oil cooking spray
- green salad, to serve
- Preheat your oven to 180°C. Mix the coating mix and egg in a small bowl. Pat the coating onto the racks of lamb. Stand the racks upright, with bones interlocking, in a large ovenproof dish.
- After cooking the lamb for 10 minutes, take it out of the oven. Place tomatoes in the dish with the lamb. Spritz with oil and season generously with salt and pepper. Continue roasting for 20 to 25 minutes for medium doneness, or until it reaches your desired level of doneness.
- Take the dish out of the oven, gently cover it with foil, let it rest for 10 minutes, and then elegantly plate the succulent lamb and tomatoes alongside a refreshing salad.
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