Rack of Lamb With Pine Nut & Parmesan Crust! |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a gorgeous roast lamb recipe from the March / April edition of the Morrisons magazine. Serve it with the Garlic & Rosemary Roast Vegetables I also have listed for a perfect meal. Ingredients:
85 g day old bread, crusts removed |
1 bunch fresh basil |
30 g parmesan cheese, finely grated |
30 g pine nuts |
1 1/2 tablespoons olive oil |
salt and black pepper |
4 racks of lamb, pre-trimmed |
1 lemon |
3 -4 garlic cloves, unpeeled |
400 g cherry tomatoes, on the vine |
3 tablespoons balsamic vinegar |
Directions:
1. Preheat the oven to 200C/400°F Place the bread in a food processor withthe washed basil leaves, parmesan, pine nuts, oil, salt & pepper. Blend until it makes fine crumbs.
2. Place the racks of lamb together in a roasting tin - bones facing down - pat the breadcrumbs onto the meat .
3. Cut the lemon into wedges and add them to the roasting tin, along with the whole garlic cloves. Roast for 20 minutes, then add the cherry tomatoes and roast for a further 10-15 minutes until the meat is cooked through in the centre.
4. Remove the meat & tomatoes onto a warmed serving plate & leave to rest for 5 minutes. Place the roasting tim on the hob & pour in the balsamic vinegar & 2 tbsp boiling water. Heat through, stirring to incorporate any sticky bits at the bottom of the tin, & serve with the lamb roasted tomatoes & lemon wedges.
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