A brilliant centerpiece dish surprisingly simple to make. Special occasions demand for an elegant and delicious meal that won’t have you sweating in the kitchen for a long time.
Best Served with roasted root vegetables or a simple salad. Serving size should be two cutlets a plate.
Makes 4 portions
Baking Temp : 180 degree preheated.
2 racks of lamb, frenched ( apx 1kg )
2 slices wholemeal bread
50g finely grated Parmesan
1/4 cup super-finely chopped parsley
3 tbspns finely chopped Rosemary
1/4 cup thyme
4 tbspns olive oil
1/4 cup freshly chopped lemon thyme
2 cloves garlic
1 sprig thyme
1 sprig Rosemary
Sea salt, cracked pepper
1. Brush on 2 tbspns olive oil evenly over lamb.
2. Season with sea salt and cracked pepper.
3. Finely crush garlic and rub onto lamb rack.
4. Place thyme and rosemary springs over lamb.
5.Bake for approximately 20 minutes if you would like medium rare, dice extra for medium or ten extra minutes for well done.
5. While the rack is baking for this time,
process wholemeal bread until finely milled. Wholemeal bread is perfect for using as a crumb more so than white.
6. Process finely the herbs and parmesan, add the crumbs and process together . Spray a fine mist of olive oil into crumbs and mix through . This helps the crumbs have an equal coating of olive oil and will better adhere to the rack.
6. Five minutes before your intended time to remove the lamb, remove the lamb from the oven, discard herb sprigs and coat top side thickly with the crumb mix. Pat down the crumb mix so that it sticks to the lamb.
Tip: ➡️ If your herb mix is not finely chopped the mixture will struggle to stick to the lamb. See picture above for visual guide of desired consistency.
Tip: ➡️ The longer you cook the herb mix with the lamb in the oven, the herb mix will loose it’s vibrant colour. Bit too brief in the oven the lamb won’t receive the herb infusion. Five minutes is a perfect balance of time.
Once desired baking time is achieved, allow to rest for five minutes before cutting and serving.