- 0:20 Prep
- 1:00 Cook
- 2 Servings
- Capable cooks
Coat tender lamb with gremolata crumbs for an Italian-inspired roast.
Ingredients
- 600g Baby Cream Delight potatoes
- 1 1/2 tablespoons olive oil
- 25g fresh breadcrumbs
- 2 tablespoons chopped fresh continental parsley
- 2 teaspoons finely grated lemon rind
- 1 garlic clove, crushed
- 1 lamb rack (6 cutlets), French-trimmed
Method
- Step 1Preheat oven to 200°C. Cook the potatoes in a large saucepan of salted boiling water for 15 minutes or until tender. Drain. Place potatoes in a roasting pan. Use a potato masher to lightly crush the potatoes. Drizzle over 1 tablespoon of oil. Season with salt. Bake for 15 minutes.
- Step 2Meanwhile, combine the breadcrumbs, parsley, lemon rind, garlic and remaining oil in a bowl. Season. Press the breadcrumb mixture firmly onto the lamb.
- Step 3Add lamb to the roasting pan. Bake with the potatoes for 25-30 minutes for medium or until lamb is cooked to your liking and potatoes are crisp. Cover lamb with foil. Set aside for 10 minutes to rest. Cut in half. Serve with the potatoes.
- Low carb
- Low sodium
- Low sugar
Nutrition
2353 kj
Energy
26g
Fat Total
7g
Saturated Fat
6g
Fibre
34g
Protein
88mg
Cholesterol
182.91mg
Sodium
3g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
- Author: Sharon Kennedy
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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