MLA Parmesan lemon and herb crusted rack of lamb with olive muffuletta and roasted roma tomatoes
- Prep 0Min
- Cook 30Min
- Style
- Meat Lamb
- Cut Rack
- Serves 4
Parmesan lemon and herb crusted rack of lamb with olive muffuletta and roasted roma tomatoes
Ingredients
4 x 4-rib racks of Australian lamb
salt and pepper to taste
2 cups fresh bread crumbs or panko crumbs
1 cup parmesan cheese, finely grated
½ cup parsley, finely chopped
2 tablespoons mint leaves, finely chopped
2 lemons, zested and juiced
1 ounce butter, melted
1 egg white
4 medium truss tomatoes
sea salt and pepper
4 tablespoons olive oil
4 basil leaves, finely chopped
Muffuletta:
¾ cup stuffed olives (pimento)
¼ cup kalamata olives, pitted
½ cup giardiniera (Italian pickled vegetables)
2 large pepperoncini Tuscan peppers (pale yellow long peppers)
4 pickled onions
1 teaspoon oregano, dried
2 tablespoons olive oil
1 lemon, juiced
cracked black pepper
Preparation
Preheat oven to 375°F.
Season the Australian lamb racks well with salt and pepper, brown in a hot pan
with a little oil and let cool.
In a large bowl combine the breadcrumbs, parmesan, parsley, mint leaves, lemon
zest and juice, butter and egg white and mix well.
Press mixture firmly onto the outside skin of the lamb rack in a thick crust.
Place lamb racks into a shallow baking dish crust side up and roast 20 minutes
until crust is golden brown. Remove from oven and allow to rest, uncovered, 10
minutes.
Place tomatoes in a baking tray and sprinkle with a little sea salt and black
pepper. Dot crushed garlic over the tomatoes and drizzle with olive oil. Place
in the oven with the lamb and bake 15-20 minutes.
Combine all the muffuletta ingredients in a large bowl and mix well.
Slice the Racks in half and serve accompanied with Muffuletta and roasted
tomatoes.
