Rack of Lamb with Garlic Crumbs and Roasted Carrots

Rack of lamb

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

6 servings
  • Preparation time: 25 minutes
  • Chilling time: 24 hours
  • Cooking time: about 30 minutes

  • Ingredients
  • 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

To serve

  • serve with cannellini beans

Equipment

  • You will also need a large roasting tin/pan.


  • Method
  • 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.

  • Rack of lamb
  • 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.
Print Recipe