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Lamb racks with tomato and herb crust

Name: Lamb racks with tomato and herb crust
Yield: 4
Ingredients: 3/4 cup fresh white or brown breadcrumbs; 1 cup flat-leaf parsley leaves; 1 cup mint leaves; 60g semi-dried tomatoes; 75g soft goat’s cheese; Grated zest and juice of 1/2 lemon; 4 racks of lamb (3 cutlets each), trimmed of excess fat; Balsamic vinegar, to drizzle; Steamed green beans, to serve

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Lamb crusted with tomatoes and herbs? It sounds so simple, but that might just be why it's such a winner.

3/4 cup fresh white or brown breadcrumbs
1 cup flat-leaf parsley leaves
1 cup mint leaves
60g semi-dried tomatoes
75g soft goat’s cheese
Grated zest and juice of 1/2 lemon
4 racks of lamb (3 cutlets each), trimmed of excess fat
Balsamic vinegar, to drizzle
Steamed green beans, to serve

Method

1.

Place the breadcrumbs, parsley, mint, tomatoes and cheese in a food processor with lemon zest and juice. Process to a rough paste (add a little oil if necessary), then pat onto the meat side of the lamb racks.
2.

Preheat the oven to 200°C.
3.

Place lamb crust-side up in an large roasting pan. Bake for 20-25 minutes for medium rare.
4.

Drizzle with a little balsamic vinegar and serve with beans.