Rosemary and Garlic-crusted Lamb Racks
i got this old recipe from an old mag article but since i've been experimenting a lot with this...i have tweaked and perfected it so in a way this version is my original take on ir since this herbed garlic crust was original supposed to be a stuffing...but ruining a good lamb rack by butchering the cuts to stuff it...well i tjought why not put it outside as a yummy crust?
Rosemary and Garlic-crusted Lamb Racks
i got this old recipe from an old mag article but since i've been experimenting a lot with this...i have tweaked and perfected it so in a way this version is my original take on ir since this herbed garlic crust was original supposed to be a stuffing...but ruining a good lamb rack by butchering the cuts to stuff it...well i tjought why not put it outside as a yummy crust?
Cooking Instructions
- 1
Remove excess fat and silver skin from lamb racks.
- 2
In bowl: mix all ingredients except cheese.
- 3
Place foil on deep baking tray and top with large wire rack. Grease wire rack and place all lamb on one layer.
- 4
Brush racks with oil and season. Spoon crust marinade onto meaty parts of racks and leave to marinate for 30 mins.
- 5
Sprinkle with cheeses and spoon some oil over crust. Bake for 15 mins for pink juicy lamb (but if you prefer lamb to be cooked more, leave 5 mins in oven).
- 6
Place racks onto chopping board and cover th foil. Rest for 5 mins.
- 7
Slice into cutlets, let juices pool.Arrange on heated platter with all crispy bits . Serve immediately (preferabe if served with Herbed Potatoes)
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