Minted Lemon Lamb Recipe

Name: Minted Lemon Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 cup stale breadcrumbs; 1 teaspoon grated fresh lemon rind; 2 teaspoons chopped of fresh mint; 1 teaspoon dried rosemary leaves; ½ teaspoon sugar; 1 teaspoon oil; 2 tablespoons lemon juice (approximately as it may take more juice to bind ingredients); 600 g racks of lamb (4 racks with 2 cutlets each); 2 teaspoons butter; 1 teaspoon grated fresh lemon rind; ¼ cup lemon juice; 1 tablespoon chopped of fresh mint

Servings: persons

1 cup stale breadcrumbs
1 teaspoon grated fresh lemon rind
2 teaspoons chopped of fresh mint
1 teaspoon dried rosemary leaves
½ teaspoon sugar
1 teaspoon oil
2 tablespoons lemon juice (approximately as it may take more juice to bind ingredients)
600 g racks of lamb (4 racks with 2 cutlets each)
2 teaspoons butter
1 teaspoon grated fresh lemon rind
¼ cup lemon juice
1 tablespoon chopped of fresh mint

1
Combine breadcrumbs, lemon rind, mint, rosemary, sugar and oil in bowl, add enough lemon juice to bind ingredients together.
2
Trim racks of excess fat.
3
Pat breadcrumb mixture firmly along back of cutlets.
4
Place cutlets (crumb side up) on rack over baking dish, bake at 180C or 350F for about 30 minutes.
5
Allow lamb to sit for a few minutes then serve with sauce.
6
Lemon mint sauce: Combine all ingredients in saucepan, stir constantly over heat until mixture boils.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup stale breadcrumbs, 1 teaspoon grated fresh lemon rind, 2 teaspoons chopped of fresh mint, 1 teaspoon dried rosemary leaves, and more.

Yes, Minted Lemon Lamb 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.

Minted Lemon Lamb

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