Herb crusted lamb cutlets

Herb crusted lamb cutlets


Preparation Time: Cook Time:

Ingredients / serves 4

  • 4 frenched Lamb cutlet racks (3 cutlets in each)
  • ¼ cup fresh wholemeal breadcrumbs
  • 1 tbsp fresh rosemary leaves, finely chopped
  • 1 tbsp flat-leaf parsley, finely chopped
  • 2 tsp fresh thyme leaves, finely chopped
  • 3 cloves garlic, crushed
  • 3 tsp pesto
  • roasted vegetables like red onion wedges, zucchini and sweet potato to serve
  • 1 tbsp Dijon Mustard

Method

1.
Preheat the oven to 200°C. Place lamb in a roasting dish in a pan and brown all side and then brush on half a tablespoon of mustard onto each rack.
2.
Combine the breadcrumbs, herbs, garlic and pesto in a bowl, mix well. Press the breadcrumb mixture evenly over lamb racks.
3.
Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or cook until lamb is cooked as desired.
4.
Remove lamb, cover loosely, and rest for 5 minutes before cutting the racks into cutlets and serve lamb with roasted vegetables including red onion wedges, zucchini and sweet potato.

Herb crusted lamb cutlets

Herb crusted lamb cutlets
Sign into your account
You must be logged in to complete this action.
Sign in using your Facebook account

The fastest and easiest way to sign into your account.

Sign in with Facebook

Rate this Recipe

Give a rating

From The Community

Mark Walsh
Jun 11, 2014 #

See more replies to this post
Trudy
Jun 10, 2014 #

Nice recipe with the pesto and herbs. For everyone out there with a combi steam oven try cooking it on the reduced times as in my 'Perfect rack of lamb' post www.cookwise.com.au Cheers Trudy

See more replies to this post