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
- Preparation time: 25 minutes
- Chilling time: 24 hours
- Cooking time: about 30 minutes
- 85 g (3 oz) fresh breadcrumbs (1½ cups)
- 2 garlic cloves, crushed
- salt and freshly ground black pepper
- 2 tbsp chopped parsley
- 55 g (2 oz) butter (¼ cup, or ½ stick), melted
- ½ jar sun-dried tomato paste
- 2 x 6 cutlet lamb racks, trimmed
- 450 g (1 lb) Chantenay carrots (baby carrots) OR
- 450 g (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.