Name: Lamb rack with sourdough, lemon and herb crust
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 500 gram baby potatoes, peeled, quartered; 1/4 cup olive oil, plus 1 tablespoon extra; 1/2 520g woolworths sourdough loaf, processed into breadcrumbs; 1 tablespoon finely chopped thyme; 1 lemon, grated zest; 2 8 ribs lamb racks, trimmed (see tip); 2 tablespoon dijon mustard; 400 gram cherry truss tomatoes; woolworths select frozen australian baby peas, steamed, to serve

Tender, juicy lamb rack with a tasty sourdough, lemon and herb crust – wholesome and delicious, and perfect for dinner tonight.

Ingredients

500 gram baby potatoes, peeled, quartered

1/4 cup olive oil, plus 1 tablespoon extra

1/2 520g woolworths sourdough loaf, processed into breadcrumbs

1 tablespoon finely chopped thyme

1 lemon, grated zest

2 8 ribs lamb racks, trimmed (see tip)

2 tablespoon dijon mustard

400 gram cherry truss tomatoes

woolworths select frozen australian baby peas, steamed, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Combine potatoes and half the oil in a large baking dish. Toss to coat and season to taste. Bake for 20 minutes.

3.In a bowl combine crumbs, remaining oil, thyme and zest. Season to taste and mix well.

4.Heat extra oil in large frying pan on high. Sear lamb for 4-5 minutes, all over. Cool slightly.

5.Spread 1 tablespoon mustard over each rack. Then press crumb mixture firmly over meat side. Transfer to baking dish with potatoes. Bake for 15-20 minutes, for medium, or until cooked to taste. Add tomatoes to tray for final 10 minutes of cooking time.

6.Rest lamb, loosely covered with foil, for 10 minutes before cutting into two rib pieces. Serve with potatoes, truss tomatoes and peas.

You can trim lamb racks at home by scraping along the rib bones with a small sharp knife, removing excess sinew and fatty tissue until trimmed and cleaned.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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