Crusted racks of lamb with orange, garlic and rosemary

6
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 quantity, each with 6 cutlets

Breadcrumbs, dried

75 g

Orange(s)

1 medium, finely grated zest of

Garlic

2 clove(s), crushed

Parsley, fresh

2 tablespoons

Egg white(s), raw

1 individual, lightly beaten

Salt

1 pinch, and black pepper, freshly ground

Rosemary, Fresh

4 sprig(s)

Onion(s)

1 small, red, thinly sliced

White Wine Vinegar

2 teaspoons, or cider vinegar

Orange(s)

2 medium

Watercress

100 g, and rocket salad bag

Instructions

  1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. 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.

Notes

You can buy trimmed racks of lamb from most supermarkets.

Start eating better than ever!