10
Nov
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Prep
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Cook
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Ready In
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servings
Ingredients
Directions
A rack comes from he front or middle section of the lamb. Lamb cutlets are single or double cuts from the rack.
The rack starts at the lamb saddle and goes through the eye filet or muscle. A rack can be served whole or halved and can be frenched (the fat and tissue between the bone is removed).
We strongly recommending not frenching the cutlets or rack to allow the natural sweet fat of grass fed lamb to render through the meat as it cooks – adding flavour and keeping the meat moist.
Racks of lamb or individual cutlets can be coated in a delicious crust to keep the meat extra moist and contrast in textural pleasure when eating.
Combine 2 tbsp honey, 2 tbsp wholegrain mustard, salt and pepper, and spread over lamb.
Process 2 slices dry bread or gluten free bread, 1⁄2 cup grated parmesan and rosemary leaves from 1 long sprig, into breadcrumbs.
Stir in an egg, season and press firmly over lamb racks.
Place crust side up in oven dish and sprinkle with olive oil.
Bake for 25 minutes or done to your liking.
Cover with foil and rest for 5 minutes before serving.
Combine 1 cup of breadcrumbs (or 1 cup of quinoa or 1 cup of panic crumbs), mixed with 1 tbsp plain flour or corn flour, 1⁄2 cup fresh parsley, lemon rind from 2 lemons, 2 crushed garlic cloves, 1⁄4 cup olive oil, salt and pepper and press onto lamb rack firmly.
Place crust side up in oven dish and sprinkle with olive oil.
Bake for 25 minutes or done to your liking.
Cover with foil and rest for 5 minutes before serving.
Process or finely chop 2 cloves of garlic and mix with 2 tbsp olive oil.
Brush over lamb and season.
Process 1 cup nuts, 1 cup of breadcrumbs (or 1 cup of quinoa or 1 cup of panic crumbs) and rosemary leaves from one long sprig.
Mix in an egg then coat the lamb racks or individual cutlets with nut crust, pressing firmly.
Place crust side up in oven dish and sprinkle with olive oil.
Bake for 25 minutes or done to your liking.
Cover with foil and rest for 5 minutes before serving.
Footnotes
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Cook's Note:
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Editor's Note: