Food & nutrition
Crusted racks of lamb with orange, garlic and rosemary
Published 21 March, 2017
Spring means it's time for succulent lamb. This super dish is easy to make, yet packed full of flavour.
Prep time: 20 minutes
Cook time: 30 minutes
SmartPoints: 6 per serving, 23 per recipe
2 raw lamb racks with bone, each with 6 cutlets
75g dried breadcrumbs
finely grated zest of 1 orange
2 garlic cloves, crushed
2 tablespoons fresh parsley
1 raw egg white, lightly beaten
1 pinch of salt and freshly ground black pepper
4 sprigs of fresh rosemary
1 small red onion, thinly sliced
2 teaspoons of white wine vinegar or cider vinegar
100g watercress and rocket salad bag
- Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Place the racks of lamb in a roasting tin.
- Mix together the dried breadcrumbs, orange zest, garlic, parsley and egg white. Season with salt and pepper. Add enough warm water to make a stiff mixture. Share the mixture between the two lamb racks, packing it over the surface. Sprinkle over the rosemary. Roast for 30 minutes, covering with a sheet of foil the coating becomes too brown.
- Meanwhile, make the salad. Mix together the red onion and vinegar, leaving it to soak for 10 minutes to soften and bring out its colour. Peel the oranges with a sharp, serrated knife to remove all the peel and pith, then slice into segments, removing all the membrane. Add to the onion with the bag of salad, tossing to combine.
- Carve the lamb cutlets, allowing 3 per person. Serve with the salad.
- Notes: You can buy trimmed racks of lamb from most supermarkets.