Ingredients

The following ingredients have 2 Servings
  • 1 rack of lamb
  • 1/2 cup breadcrumbs ((or a little more - around 1 slice))
  • 1 clove garlic (crushed)
  • 1/2 lemon zest ((ie from 1/2 lemon))
  • 1 tsp rosemary (finely chopped, around 1 sprig)
  • 3 tbsp fresh parsley (chopped)
  • 2 tbsp almond meal (ground almonds)
  • 1 tsp honey

Instruction

  • Preheat the oven to 400F/200C.
  • Score the fat side of the rack of lamb so that you cut into the fat but not all the way through to the meat.
  • In a small bowl, mix together the breadcrumbs, crushed garlic, lemon zest, rosemary, parsley and almond meal.
  • Rub the honey over the fat side of the lamb, sit it in a roasting dish so the fat side is up and carefully press the crumbs all over the fat. If you have any extra, you can also put some on the side.
  • Roast for around 30 mins for pink, or around 10min more to be med-well done. Keep an eye on it as it cooks, covering with foil if the crust becomes too brown.
  • Allow the lamb to rest 5-10min before cutting between the bones into cutlets.