Rack Of Lamb With Sundried Tomato Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Waitrose2 | 4 | Servings |
INGREDIENTS
| 55 | g | Fresh white bread, 2oz |
| 45 | Waitrose Italian Sundried | |
| Tomatoes 3tbsp | ||
| 30 | Oil, 2tbsp | |
| 1 | Clove garlic, peeled and | |
| roughly | ||
| chopped | ||
| 15 | Fresh basil, chopped 1tbsp | |
| 5 | Bart Spices Dried Oregano | |
| 1tsp | ||
| Salt and freshly ground | ||
| black pepper | ||
| 2 | Racks New Zealand lamb | |
| 100 | Waitrose Passata, 31/2fl | |
| oz | ||
| 1 | Lamb stock cube | |
| 200 | Water, 7fl oz |
INSTRUCTIONS
Place the bread, tomatoes, half the oil, garlic, herbs, salt and pepper into a food processor and process until the mixture resembles fine breadcrumbs. Season the lamb racks. Heat the remaining oil in a frying pan and brown the lamb for 2 minutes on each side. Allow to cool slightly, then press the tomato mixture firmly onto the top of each rack and place in a roasting tin in a preheated oven at 200øC, 400øF, gas mark 6 for 15-20 minutes. Meanwhile, to make the sauce, place the passata, stock cube and water into a saucepan, bring to the boil and simmer gently for 15 minutes. To serve, cut each rack in half, and arrange on individual plates. Serve with the tomato sauce and pesto-flavoured mashed potato. Converted by MC_Buster. NOTES : Rack of lamb looks impressive, yet it is quick to prepare and cook. This recipe uses the Mediterranean flavours of sundried tomatoes, oregano and basil to give the lamb a delicious crust. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 89
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 412.4mg
Potassium: 398.7mg
Carbohydrates: 17.5g
Fiber: 3.6g
Sugar: 3g
Protein: 4.8g