Rack of lamb with herb crust on oven-roast vegetables

Recipe from: 7/15/1999 12:00:00 AM
Ingredients 21
Servings 1


Serving Change
  • 2
    racks of lamb each with 8 ribs
  • 1
    juice of a lemon
  • 30
    olive oil
  • 1
    clove garlic, crushed
  • coarsely ground black pepper
  • bunch rosemary sprigs
  • 100
    ground almonds
  • 75
    soft butter
  • 500
    fresh breadcrumbs
  • 125
    chopped fresh mixed herbs
  • salt and ground black pepper
  • 45
    sun-dried tomato pesto (optional)
  • 6
    big potatoes, scrubbed and cut into big chunks
  • 6
    large pickling onions, halved
  • 8
    whole cloves garlic, unpeeled
  • few sprigs fresh thyme and rosemary
  • ground black pepper, coarse salt and olive oil
  • 12
    large cherry tomatoes


Clean the bones of the ribs up to where the thick part of the meat starts. Scrape off the membranes using a sharp knife and trim any excess fat. Cut a shallow diamond pattern on the fatty layer and place the racks of lamb in a non-metallic container. Brush with lemon juice and olive oil and sprinkle with garlic, black pepper and rosemary. Cover with plastic wrap and marinate in the fridge overnight. Mix the almonds with the butter, crumbs and herbs, season generously with salt and pepper and mix well. Preheat the oven to 200 ºC. Place the vegetables (except the tomatoes) and herbs in a large ovenproof dish, season generously with salt and pepper and sprinkle with olive oil. Mix and oven-roast for 15 minutes. Stir occasionally to prevent the vegetables from burning at the bottom. Meanwhile remove the racks of lamb from the oven and discard the sprigs of herbs. (Weigh the ribs to determine the cooking time - oven-roast for 20-25 minutes for every 500 g plus an additional 25 minutes.). Place the ribs on top of the vegetables (interlock the two racks with the two sets of bones facing up) and oven-roast for 20 minutes. Remove from the oven and cover the fatty edge with pesto, if using. Press the almond crust onto the meat, add the tomatoes to the vegetable mixture and oven-roast until done. (Cover the ribs with aluminium foil if the crust becomes too brown.) Leave the ribs for 5 minutes, carefully cut into portions and serve with baked vegetables. Serves 4-6.

Read more on: bake  |  roast  |  lamb


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