Rack Of Lamb With Sourdough, Lemon And Herb Crust – a delicious recipe with baby potatoes, olive oil, breadcrumbs fresh, thyme, lemon grated peel only, mustard. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven 350u00b0F.
2
Toss potatoes and 2 tbsp of oil on a large baking pan. Season to taste. Bake 20 mins.
3
Meanwhile, combine breadcrumbs, 2 tbsp of oil, thyme and lemon peel in a large bowl. Season to taste and mix well.
4
Heat remaining 1 tbsp oil in a large skillet on high heat. Sear lamb all over 4-5 mins. Cool slightly.
5
Spread 1 tbsp mustard over each rack, then press crumb mixture firmly over meat side. Transfer to baking dish with potatoes.
6
Bake 15-20 mins for medium, or until cooked to desired doneness. Add tomatoes to pan for final 10 mins of cooking time. Let lamb stand, loosely covered with foil, 10 mins before cutting into 2-rib portions. Serve with roast potatoes, tomatoes and peas.
658
kcal
Calories
32
g
Fat
70
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 pounds baby potatoes peeled and quartered, 5 tablespoons olive oil, 2 cups breadcrumbs fresh sourdough, 1 tablespoon thyme finely chopped, and more.
Yes, Rack Of Lamb With Sourdough, Lemon And Herb Crust 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.
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