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Roast Lamb Racks with Parmigiano & Caper Crust

Roast Lamb Racks with Parmigiano & Caper Crust

Recipe by Julie Le Clerc

Roast Lamb Racks with Parmigiano & Caper Crust

 Serves 8

140g breadcrumbs

50g Parmigiano Reggiano , finely grated

1/4 cup Pons capers in brine , drained and chopped

1/4 cup mint leaves, finely chopped

1/4 cup Italian parsley leaves, finely chopped

Salt and freshly ground black pepper

4 whole trimmed lamb racks, at room temperature

4 Tbsp Dijon mustard

Extra virgin olive oil (EVO)     

Darlington's mint sauce , to serve

Preheat oven to 200°C.

In a bowl, place breadcrumbs, grated Parmigiano, capers, mint and parsley. Season with a little salt and pepper. Drizzle with 2 Tbsp EVO to moisten and stir well to combine.

Halve the lamb racks so you have 8 portions. Season the meat with salt and pepper. Spread lamb evenly with mustard, leaving the bones clean. Press crumb mixture firmly onto the meat to form a crust.

Place lamb racks in a low-sided roasting dish. Drizzle with a little more EVO. Roast for 20 minutes for medium rare, or longer depending on your preference. 

Remove from the oven and cover with a tent of foil for 10 minutes to rest. Serve half a rack per person with mint sauce on the side.

Serve with Roast Broccoli, Black Rice & Pine Nut Salad .


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