Crusted racks of lamb with orange, garlic & rosemary
Lamb Rack, with bone, raw
2 quantity, each with 6 cutlets
1 medium, finely grated zest of
2 clove(s), crushed
Egg white(s), raw
1 individual, lightly beaten
1 pinch, and black pepper, freshly ground
1 small, red, thinly sliced
White Wine Vinegar
2 teaspoons, or cider vinegar
100 g, and rocket salad bag
- Preheat the oven to 200°C, fan 180°C, gas mark 6. 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.