Feta-Crusted Lamb With Rich Tomato Sauce Recipe

Name: Feta-Crusted Lamb With Rich Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8-bone rack of lamb, trimmed of fat, then cut into two racks; 3 fresh thyme sprigs, left whole, plus extra sprigs to serve; 1 tablespoon extra-virgin olive oil, plus extra for frying and drizzling; 12 lemon, zest of; 2 garlic cloves, crushed; 1 teaspoon dried oregano; 20 g flat leaf parsley; 1 fat or 2 regular garlic cloves, crushed; 400 g cherry tomatoes; 50 g feta cheese, finely crumbled; zest 1/2 lemon; 1 pinch dried oregano; 12 slice white bread, whizzed into crumbs (use day-old if you can)

Servings: persons

8-bone rack of lamb, trimmed of fat, then cut into two racks
3 fresh thyme sprigs, left whole, plus extra sprigs to serve
1 tablespoon extra-virgin olive oil, plus extra for frying and drizzling
12 lemon, zest of
2 garlic cloves, crushed
1 teaspoon dried oregano
20 g flat leaf parsley
1 fat or 2 regular garlic cloves, crushed
400 g cherry tomatoes
50 g feta cheese, finely crumbled
zest 1/2 lemon
1 pinch dried oregano
12 slice white bread, whizzed into crumbs (use day-old if you can)

1
Marinate the lamb first.
2
Put the racks into a non-metallic dish and mix the thyme, oil, lemon zest, garlic and half the oregano in a bowl.
3
Rub this all over the lamb, then leave to marinate for at least 30 mins or up to 24 hours (It's important that you cook the lamb from room temperature rather than fridge cold, so if you're cooking within 1 hr or so, leave it out of the fridge.)
4
For the sauce, finely chop the parsley stalks.
5
Heat a large ovenproof frying pan or wide casserole, then add 1 tbsp olive oil.
6
Add the garlic and the stalks, then soften for 1 minute
7
Add the tomatoes and remaining oregano, then simmer for 5 mins until saucy, popping the cherry tomatoes with your wooden spoon to release all the juices and seeds.
8
Chop the parsley leaves roughly and add half to the pan.
9
Heat oven to 230C/fan 210C/ gas 8.
10
Make the crust by mixing the remaining parsley leaves, feta, zest, oregano and breadcrumbs in a bowl.
11
When you're ready to cook the lamb, leave most of the tasty marinade on the meat, season it well with salt and freshly ground pepper, then press the crust onto one side of each piece.
12
Sit the racks in the sauce, with the crust-side facing upwards.
13
Strew the thyme sprigs from the marinade over the lamb and into the sauce, then drizzle everything with a little extra virgin olive oil.
14
Roast the lamb in the sauce, uncovered, for 20 mins (for pink and juicy meat) until the crust is golden and the sauce thickened.
15
Leave to rest for 10 mins, loosely covered, so that the crust doesn't go soggy, then carve the lamb between each bone to make cutlets.
16
Serve the crusted cutlets with spoonfuls of the tomato sauce.Garnish with thyme.

1035

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8-bone rack of lamb, trimmed of fat, then cut into two racks, 3 fresh thyme sprigs, left whole, plus extra sprigs to serve, 1 tablespoon extra-virgin olive oil, plus extra for frying and drizzling, 12 lemon, zest of, and more.

Yes, Feta-Crusted Lamb With Rich Tomato Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Feta-Crusted Lamb With Rich Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions