MLA Parmesan lemon and herb crusted rack of lamb with olive muffuletta and roasted roma tomatoes
- Prep time 20Min
- Cook time 30Min
- Technique Bake
- Meat Lamb
- Cut Rack
- Serves 8
A succulent rack of lamb crusted with a zesty Parmesan, lemon, and herb crust, served with a vibrant olive muffuletta and roasted Roma tomatoes for a fresh, tangy finish.
Ingredients
For the Lamb:
- 4 x 4-rib racks of Australian lamb
- Salt and pepper, to taste
- 2 cups fresh breadcrumbs or panko crumbs
- 1 cup Parmesan cheese, finely grated
- ½ cup parsley, finely chopped
- 2 tbsp mint leaves, finely chopped
- 2 lemons, zested and juiced
- 1 tsp butter, melted
- 1 egg white
- 4 medium tomatoes (Roma or similar)
- Sea salt and pepper, to taste
- 4 tbsp olive oil
- 4 basil leaves, finely chopped
For the Muffuletta:
- ¾ cup stuffed olives (pimento)
- ¼ cup Kalamata olives, pitted
- ½ cup giardiniera (Italian pickled vegetables)
- 2 large pepperoncini Tuscan peppers (pale yellow long peppers)
- 4 pickled onions
- 1 tsp oregano, dried
- 2 tbsp olive oil
- 1 lemon, juiced
- Cracked black pepper, to taste
Method
- Preheat oven to 375°F.
- Season the Australian lamb racks well with salt and pepper, brown in a hot pan with a little oil and let cool.
- In a large bowl combine the breadcrumbs, parmesan, parsley, mint leaves, lemon zest and juice, butter and egg white and mix well.
- Press mixture firmly onto the outside skin of the lamb rack in a thick crust.
- Place lamb racks into a shallow baking dish crust side up and roast 20 minutes until crust is golden brown. Remove from oven and allow to rest, uncovered, 10 minutes.
- Place tomatoes in a baking tray and sprinkle with a little sea salt and black pepper. Dot crushed garlic over the tomatoes and drizzle with olive oil. Place in the oven with the lamb and bake 15-20 minutes.
- Combine all the muffuletta ingredients in a large bowl and mix well.
- Slice the Racks in half and serve accompanied with Muffuletta and roasted tomatoes.
