Lemon & rosemary crusted lamb racks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 tbsp lemon, rind finely grated1 tbs chopped fresh rosemary1/4 cup chopped fresh basil 1 eggBread crumbs, dry, grated, seasoned, 1 cup2- 4 tomatoesSalt & freshly ground pepper Lamb rack, lean, roasted, 450 gramsI cup peas20 g butter to serve4 med potatoes
Preheat oven to 190°C.
Combine 1 cups (70g) fresh breadcrumbs, 1/2 cup (40g) shredded parmesan, 1 tbsp lemon, rind finely grated, 1 tbs chopped fresh rosemary, 1/4 cup chopped fresh basil and 2 eggs.
Wash then prick potatoes and cover with foil. Place in large baking pan on mid shelf.
Divide into 4 portions. Press each portion on 5 racks of lamb (2- 3 cutlets each). Place in a roasting pan. Drizzle with 1 tbs olive oil and season with salt & freshly ground pepper.
Roast for 15 minutes then add tomatoes, cut in halves. Roast for 10 - 15 minutes more depending on how rare you like your lamb!
Number of Servings: 5
Recipe submitted by SparkPeople user PRINCESSNAYA.
Combine 1 cups (70g) fresh breadcrumbs, 1/2 cup (40g) shredded parmesan, 1 tbsp lemon, rind finely grated, 1 tbs chopped fresh rosemary, 1/4 cup chopped fresh basil and 2 eggs.
Wash then prick potatoes and cover with foil. Place in large baking pan on mid shelf.
Divide into 4 portions. Press each portion on 5 racks of lamb (2- 3 cutlets each). Place in a roasting pan. Drizzle with 1 tbs olive oil and season with salt & freshly ground pepper.
Roast for 15 minutes then add tomatoes, cut in halves. Roast for 10 - 15 minutes more depending on how rare you like your lamb!
Number of Servings: 5
Recipe submitted by SparkPeople user PRINCESSNAYA.
Nutritional Info Amount Per Serving
- Calories: 488.1
- Total Fat: 16.6 g
- Cholesterol: 48.5 mg
- Sodium: 611.5 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 4.9 g
- Protein: 12.0 g
Member Reviews