A rack of lamb is known for its lovely, sweet, tender meat. Here it is coated with sundried tomato and a garlic and parsley breadcrumb. This is then drizzled with olive oil and roasted with baby carrots.
Rack of Lamb with Garlic Crumbs and Roasted Carrots
Prepares: 6 servings
Preparation time: 25 minutes
Chilling time: 24 hours
Cooking time: about 30 minutes
85g (3 oz) fresh breadcrumbs (1½ cups)
2 garlic cloves, crushed
salt and freshly ground black pepper
2 tbsp chopped parsley
55g (2 oz) butter (¼ cup, or ½ stick), melted
½ jar sun-dried tomato paste
2 x 6 cutlet lamb racks, trimmed
450g (1 lb) Chantenay carrots (baby carrots) OR
450g (1 lb) carrots, (about 7 medium), peeled and cut into batons
4–5 tbsp olive oil
serve with cannellini beans
You will also need a large roasting tin/pan.
Mix the breadcrumbs and garlic together. Season. Add the parsley and stir in the melted butter.
Spread the sun-dried tomato paste over the top of the lamb racks. Then press half the breadcrumb mixture over each one. Place on a plate, cover, and refrigerate overnight.
Remove the lamb from the fridge and bring up to room temperature.
Preheat the oven to 200°C (400°F) (gas 6).
Lay the lamb racks in the roasting tin/pan, then scatter the carrots around them. Next, drizzle the olive oil over everything and roast for 10 minutes. Then turn the oven temperature down to 190°C (375°F) (gas 5) and roast for a further 20 minutes, depending how pink you like your lamb.
Slice the lamb into cutlets and serve with the roasted carrots and cannellini beans.
Rice, whole green beans/extra fine whole green beans and tomatoes
Put the chicken in a baking dish.
Measure the soy sauce, honey, dry sherry, ginger and garlic cloves into a jug and whisk to combine. Then pour over the chicken. Turn the chicken in the sauce to coat. Cover and refrigerate for 6 hours turning the chicken a couple of times.
Preheat the oven to 180°C (350°F) (gas 4).
Remove the chicken from the marinade and place in an ovenproof dish in a single layer. Reserve the marinade. Cover and bake in the oven for 20 minutes.
Remove from the oven, turn the chicken and baste with some of the reserved marinade. Return to the oven, uncovered, for a further 10 minutes.
Meanwhile, mix the cornflour/cornstarch in 2 teaspoons of water and stir into the reserved marinade. Pour into a small pan and bring to the boil. Reduce the heat to very low and keep warm.
Serve the chicken with rice, fine green beans and baked tomatoes accompanied with the teriyaki sauce.