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Dinner | Meat

Herb crusted roast rack of lamb

A classy way to get support for your DNA replication, heart health and immune system

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Herb crusted roast rack of lamb recipe
Serves:
4
Preparation:
15 Mins
Cooking:
30 Mins
High FODMAP:
Yes
Allergens:
Nuts, Milk, Lactose, Gluten, Soya, Sulphur dioxide
Check Your Own Recipe

What are the health benefits of Herb crusted roast rack of lamb?

A classy way to get support for your DNA replication, heart health and immune system

 

Ingredients

Method

Ingredients

Black pepper to taste nutritional information
Black pepper to taste
12g/2 garlic cloves, crushed nutritional information
12g/2 garlic cloves, crushed
900g/2 racks of lamb nutritional information
900g/2 racks of lamb
Salt to taste nutritional information
Salt to taste
1tbsp rapeseed oil nutritional information
1tbsp rapeseed oil
12g/4 tbsp dried herbs de Provence nutritional information
12g/4 tbsp dried herbs de Provence
30g stale breadcrumbs nutritional information
30g stale breadcrumbs
40g unsalted butter, melted nutritional information
40g unsalted butter, melted
30g shelled walnuts, crushed nutritional information
30g shelled walnuts, crushed
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat the oven to 230°C, gas mark 8.
2) To make the herb crust, mix the breadcrumbs with the butter, herbs, garlic and walnuts. Keep mixing until the crumbs have soaked up all the butter.
3) Season lamb with salt and pepper.
4) Heat oil in a large heavy frying pan over moderately high heat until hot but not smoking, and then brown the fat side of the rack for a few minutes. 
5) Lay the racks of lamb, fat side up, in a lightly oiled sroasting tin.
6) Pat the crumb mixture firmly and thickly onto the fat side.
7) Roast lamb for 20-30 minutes, depending on how you like it cooked.
8) If necessary, cover loosely with foil towards the end to prevent burning.
9) Let the meat rest in a warm place for 5 minutes before serving.
10) To serve, simply cut down between the cutlets.

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