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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I found this recipe in an Australian Women's Weekly Cook Book. The cooking time may be less depending on how rare you like your lamb. I often serve this with Greek Feta Salad and crusty bread. Ingredients:
1 cup stale breadcrumbs |
1 teaspoon grated fresh lemon rind |
2 teaspoons chopped fresh mint |
1 teaspoon dried rosemary leaves |
1/2 teaspoon sugar |
1 teaspoon oil |
2 tablespoons lemon juice (approximately as it may take more juice to bind ingredients) |
600 g racks of lamb (4 racks with 2 cutlets each) |
2 teaspoons butter |
1 teaspoon grated fresh lemon rind |
1/4 cup lemon juice |
1 tablespoon chopped fresh mint |
Directions:
1. Combine breadcrumbs, lemon rind, mint, rosemary, sugar and oil in bowl, add enough lemon juice to bind ingredients together.
2. Trim racks of excess fat.
3. Pat breadcrumb mixture firmly along back of cutlets.
4. Place cutlets (crumb side up) on rack over baking dish, bake at 180°C or 350°F for about 30 minutes.
5. Allow lamb to sit for a few minutes then serve with sauce.
6. Lemon mint sauce: Combine all ingredients in saucepan, stir constantly over heat until mixture boils.
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