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Lamb rack with sundried tomato & herb crust

Name: Lamb rack with sundried tomato & herb crust
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 4 x 4-cutlet French-trimmed lamb racks; 1/2 sourdough loaf, crusts removed; 1 cup (80g) grated pecorino; 2 garlic cloves; 1 cup basil leaves, plus extra to serve; 1 cup flat-leaf parsley leaves; 1/3 cup (80ml) thickened cream; 2 egg yolks; 190g jar sundried tomato paste; 1 tbs olive oil, plus extra to drizzle; 4 bunches cherry tomatoes on the vine; 375ml carton beef consommé

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by delicious. team

delicious. team

Oct 03, 2015

Juicy lamb rack with a herby crust - this is what spring is made of!

4 x 4-cutlet French-trimmed lamb racks
1/2 sourdough loaf, crusts removed
1 cup (80g) grated pecorino
2 garlic cloves
1 cup basil leaves, plus extra to serve
1 cup flat-leaf parsley leaves
1/3 cup (80ml) thickened cream
2 egg yolks
190g jar sundried tomato paste
1 tbs olive oil, plus extra to drizzle
4 bunches cherry tomatoes on the vine
375ml carton beef consommé

Method

1.

Preheat the oven to 200°C. Bring the lamb racks to room temperature.
2.

Place bread, cheese, garlic, basil and parsley in a food processor and whiz until fine crumbs. Place in a bowl, then stir in the cream, egg yolks and sundried tomato paste, reserving 2 tbs for the sauce. Season.
3.

Season the lamb. Heat oil in a frypan over medium-high heat. In batches if necessary, cook the lamb, turning, for 5 minutes or until golden and browned all over. Set aside to cool. Press crust onto the skin-side.
4.

Place lamb, crust-side up, in a roasting pan, drizzle with oil and roast for 12 minutes, adding the tomatoes for the final 5 minutes. Remove the lamb from the pan and rest, loosely covered with foil, for 5 minutes.
5.

Meanwhile, combine the consommé and remaining 2 tbs sundried tomato paste in a small saucepan over medium heat. Simmer for 5 minutes, then strain. Serve the lamb racks with the tomatoes and gravy, and garnish with the extra basil.