Racks of lamb with cumin crust

Racks of lamb with cumin crust

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
4 small racks of lamb, consisting of 3 or 4 cutlets each
1 1/2 cups fresh white breadcrumbs
2 tablespoons chopped parsley
1 tablespoon ground cumin
2 garlic cloves, finely chopped
1 tablespoon extra virgin olive oil
sea salt and freshly ground black pepper

Roasted stuffed tomatoes:

Quantity Ingredient
4 roma tomatoes, halved
2 sun-dried tomatoes or red capsicum, quartered
4 black olives, pitted and finely chopped
1 teaspoon capers

Method

  1. Preheat the oven to 200°C. Trim the racks of excess fat and score the fat in several places. Mix the breadcrumbs, parsley, cumin, garlic and oil in a small bowl and season with salt and pepper. Cover the scored side of the lamb with a thick layer of the crumb mixture, pressing onto the meat.
  2. Place the halved tomatoes on a baking tray and top each with a the quartered sun-dried tomato or capsicum, sprinkle with the olives and capers and set aside. Place the lamb in a baking dish and roast for 15–20 minutes, until the meat is pink and juicy. Allow a further 5–10 minutes for well-done. Leave to rest for 5 minutes.
  3. Drizzle a little olive oil over the stuffed tomatoes and season with salt and pepper. Place in the oven to roast while the lamb is resting. Transfer the meat to 4 heated plates and surround with the roasted tomatoes. Serve if liked, with roast potatoes.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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