Name: Herb-crumbed lamb racks
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: cooking-oil spray; 2 slice (90g) white bread, crusts removed, torn into pieces; 2 tablespoon fresh flat-leaf parsley leaves; 1/4 cup fresh mint leaves, loosely packed; 2 teaspoon finely grated lemon rind; 40 gram (1½ ounces) butter; 2 (50g) shallots, peeled, chopped finely; 4 x 4 french-trimmed lamb cutlet racks (720g); 250 gram (8 ounces) baby vine-ripened truss tomatoes

Ingredients

cooking-oil spray

2 slice (90g) white bread, crusts removed, torn into pieces

2 tablespoon fresh flat-leaf parsley leaves

1/4 cup fresh mint leaves, loosely packed

2 teaspoon finely grated lemon rind

40 gram (1½ ounces) butter

2 (50g) shallots, peeled, chopped finely

4 x 4 french-trimmed lamb cutlet racks (720g)

250 gram (8 ounces) baby vine-ripened truss tomatoes

Method

1.Turn on the oven to 200°C (180°C fan forced) and let it heat up. Spray the inside of a large baking dish with cooking oil.

2.Put the bread, herbs and lemon rind in a food processor, process until ingredients are chopped finely. Put mixture into a small bowl.

3.Put the butter in a small frying pan. Turn the stove on to medium and melt the butter. Pour half the melted butter into the breadcrumb mixture, mix it in.

4.Add the shallot to the rest of the melted butter in pan, stir with a wooden spoon, over medium heat, until the shallot is soft. Pour the shallot mixture into the breadcrumb mixture; mix it in.

5.Put the lamb and tomatoes into the baking dish, spray the tomatoes with cooking oil. Use your clean hands to press the breadcrumb mixture firmly onto the lamb. Put the dish in the oven and bake about 20 minutes or until the lamb is cooked the way you like it. Serve the lamb with the roasted tomatoes.

French-trimmed lamb cutlet racks have had all the fat and gristle at the narrow end of the bone removed. To judge when your lamb is cooked the way you like it, press the surface with your finger or the back of a pair of tongs. Rare (red in the middle) feels soft and spongy, mediumrare (pinkish-red in the middle) feels soft but springy, medium (pink in the middle) feels firm but still springy, and well-done (no pink left in the middle) feels quite firm.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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