Herb Crusted Lamb
Abstract
This is easy and looks great when entertaining - also tastes good
Serves 4 Preparation Time 25 min Cooking and standing time 1 hour
Ingredients
- 12 lamb cutlets in a rack ( 2 X 6 or 4 X 3 would also do just as well)
- 1/4 cup fresh white breadcrumbs ( use two slices white bread and bamix to make the breadcrumbs)
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped flat leaf parsley
- 2 teaspoons finely chopped thyme
- 3 cloves garlic, crushed
- 3 teaspoons bottled coriander pesto
- 1 kg Kipfler potatoes, halved lengthways
- vegetable-oil spray
- 1 teaspoon salt
- 2 medium leeks, trimmed
- 2 teaspoons low-fat dairy spread
- 1/4 chicken stock
- 1/4 cup dry white wine
Method
Pre heat oven to moderately Hot.
Remove any excess fat from the lamb.
Combine breadcrumbs, herbs, garlic and pesto in a small bowl. Using hands press breadcrumbs mixture onto lamb racks, cover, refridgerate until required.
Place potato in a large shallow baking dish; spray with oil, sprinkle with salt. Roast uncovered in moderately hot oven for 20 minutes.
Place lamb on top of potato, roast uncovered in moderately hot oven for 10 minutes. Reduce heat to slow oven, cook for about 25 minutes or until potato is tender and lamb cooked as desired.
Meanwhile cut leeks inyo 10 cm lengths; slice thinly lengthways. Melt dairy spread in large frying an; cook leek, stiring until leek softens. Stir in stock and wine, bring to the boil. Reduce heat; simmer uncovered until liquid reduces by half.
Stand lamb for 5 minutes before cutting racks into cutlets. erves cutlets with potato and leeks.
Great served with a nice salad or green vegetables of your choice
