| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Waitrose2 |
4 |
servings |
INGREDIENTS
| 55 |
g |
Fresh white bread; (2oz) |
| 45 |
ml |
Waitrose Italian Sundried Tomatoes; (3tbsp) |
| 30 |
ml |
Oil; (2tbsp) |
| 1 |
|
Clove garlic; peeled and roughly |
|
|
; chopped |
| 15 |
ml |
Fresh basil; chopped (1tbsp) |
| 5 |
ml |
Bart Spices Dried Oregano; (1tsp) |
|
|
Salt and freshly ground black pepper |
| 2 |
|
Racks New Zealand lamb |
| 100 |
ml |
Waitrose Passata; (31/2fl oz) |
| 1 |
|
Lamb stock cube |
| 200 |
ml |
Water; (7fl oz) |
INSTRUCTIONS
THE SAUCE
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 200°C,
400°F, 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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