This elegant lamb rack dinner is surprisingly quick and easy to prepare.
Ingredients
- 2 lamb racks (8 cutlets on each rack), excess fat trimmed
- 1 x 150g container Persian marinated feta (South Cape brand)
- 1 tablespoon dried rosemary leaves
- 1 tablespoon red wine vinegar
- 80g baby leaf selection with beetroot
Tomato bake
- Olive oil, to grease
- 125g (13/4 cups) fresh breadcrumbs (made from day-old bread)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon coarsely chopped fresh rosemary
- Salt & freshly ground black pepper
- 3 medium (about 750g) ripe tomatoes, cut into 1cm-thick slices
- 2 small white onions, thinly sliced crossways
- 50g butter, cubed
Method
- Step 1Preheat oven to 220°C. Use a small sharp knife to cut down the length of each lamb rack, close to the bone, about 3cm deep. Drain feta and reserve oil. Break feta into smaller pieces and place down the centre of each cut. Secure with toothpicks to enclose feta. Place lamb in a glass or ceramic bowl. Drizzle with 2 tablespoons of the reserved feta oil. Sprinkle with rosemary. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
- Step 2To make the tomato bake, brush a 1.5L (6-cup) capacity oval ovenproof dish with oil to lightly grease. Combine breadcrumbs, thyme and rosemary in a medium bowl. Season with salt and pepper. Arrange one-third of the tomato slices over the base of prepared dish. Top with one-third of onion and sprinkle with one-third of breadcrumb mixture. Continue layering with remaining tomato, onion and breadcrumb mixture, finishing with a layer of breadcrumbs. Top with cubes of butter. Bake in preheated oven for 30 minutes or until golden brown and cooked through.
- Step 3Meanwhile, place the lamb in a roasting pan and drizzle with the marinade. Roast in oven for 20 minutes for medium or until cooked to your liking. Remove from oven. Cover with foil and set aside for 5 minutes to rest.
- Step 4Whisk together the remaining reserved feta oil and vinegar in a small bowl. Place the baby leaf mixture in a bowl. Drizzle with dressing and gently toss to combine. Cut the lamb racks in half and divide among serving plates. Spoon the tomato bake and salad among serving plates and serve immediately.
- Author: Ross Dobson & Amanda Kelly
- Image credit: Steve Brown & Ian Wallace
- Publication: Australian Good Taste
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