Lamb racks with a puttanesca crust

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2 racks

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Ingredients

  • 2 x 8 chop racks
  • 2 cups fresh breadcrumbs - about 4 slices of bread
  • 1 tablespoon sundried tomatoes
  • 1 tablespoon capers
  • 1/2 mild chilli with seeds
  • 4 anchovies
  • small handful fresh basil
  • small handfull fresh oregano
  • 2 cloves garlic
  • Dash good quality olive oil
  • Salt and Pepper

Instructions

  • 1. Pre-heat oven to 180 degrees
  • 2. In a food processor blend the bread to make crumbs.
  • 3. Add the garlic, sundried tomatoes, capers, chilli, anchovies and herbs.
  • 4. Blitz together until all ingredients have broken down
  • 5. Add a dash of olive oil to bind and make crust mix moist.
  • 6. Season with salt and pepper.
  • 7. Divide the mix into two and place on the back of each rack pressing it down firmly.
  • 8. Drizzle with a little extra olive oil and cook for 45 mins. allowing to rest for 10-15 minutes.
  • 9. Serve with Mixed pepper stew (from the patch) and some dressed fresh rocket.

Instructions

  • 1. Pre-heat oven to 180 degrees
  • 2. In a food processor blend the bread to make crumbs.
  • 3. Add the garlic, sundried tomatoes, capers, chilli, anchovies and herbs.
  • 4. Blitz together until all ingredients have broken down
  • 5. Add a dash of olive oil to bind and make crust mix moist.
  • 6. Season with salt and pepper.
  • 7. Divide the mix into two and place on the back of each rack pressing it down firmly.
  • 8. Drizzle with a little extra olive oil and cook for 45 mins. allowing to rest for 10-15 minutes.
  • 9. Serve with Mixed pepper stew (from the patch) and some dressed fresh rocket.

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The Seasonal Table