Lamb racks with anchovy, lemon and thyme crust

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How to make Lamb racks with anchovy, lemon and thyme crust

  • Yield : 6
  • Prep Time : 0:30
  • Cook Time : 0:35
  • Total Time : 1:05

Ingredients

  • 3 Heart Smart lamb racks
  • 1 1/2 cups fresh breadcrumbs (made from day-old white bread)
  • 2 teaspoons finely grated lemon rind
  • 4 anchovies, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons extra virgin olive oil
  • 2 x 240g pkts cherry truss tomatoes
  • Dressed mixed salad leaves, to serve

Method

  • Step 1 Preheat the oven to 200°C. Lightly oil a large baking dish and place the lamb racks in, meaty side up. Combine the breadcrumbs, lemon rind, anchovies, thyme and olive oil in a bowl. Season with freshly ground pepper, and mix well (the anchovies will provide enough salt).
  • Step 2 Press the breadcrumb mixture firmly onto the upper side of the lamb. Place the lamb into the oven and cook for 25-30 minutes, for medium result.
  • Step 3 Use scissors to snip the tomato trusses into six portions. Arrange on a baking tray. Remove the lamb from the oven, cover loosely with foil and rest for 10 minutes. Roast the tomatoes for 10 minutes.
  • Step 4 Carve the lamb into single cutlets or into portions. Serve with tomatoes and scalloped potatoes.

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