Crusted orange & garlic lamb
7
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Spring means it's time for succulent lamb. This super dish is easy to make, yet packed full of flavour.
Ingredients
Lamb Rack, with bone, raw
2 portion(s), each with 6 cutlets
Breadcrumbs, dried
75 g
Orange
1 medium, finely grated zest of
Garlic
2 clove(s), crushed
Parsley, fresh
2 tablespoon(s)
Egg white, raw
1 individual, lightly beaten
Salt
1 pinch, and black pepper, freshly ground
Rosemary, Fresh
4 sprig(s)
Onion
1 small, red, thinly sliced
White Wine Vinegar
2 teaspoon(s), or cider vinegar
Orange
2 medium
Watercress
100 g, and rocket salad bag
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the racks of lamb in a roasting tin.
2
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.
3
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.
4
Carve the lamb cutlets, allowing 3 per person. Serve with the salad.
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