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For the sauce

For the crust

Nutrition: per serving

  • kcal582
  • fat48g
  • saturates18g
  • carbs12g
  • sugars6g
  • fibre3g
  • protein26g
  • salt1.47g
    low

Method

  • step 1

    Marinate the lamb first. Put the racks into a non-metallic dish and mix the thyme, oil, lemon zest, garlic and half the oregano in a bowl. Rub this all over the lamb, then leave to marinate for at least 30 mins or up to 24 hrs. It’s important that you cook the lamb from room temperature rather than fridge cold, so if you’re cooking within 1 hr or so, leave it out of the fridge.

  • step 2

    For the sauce, finely chop the parsley stalks. Heat a large ovenproof frying pan or wide casserole, then add 1 tbsp olive oil. Add the garlic and the stalks, then soften for 1 min. Add the tomatoes and remaining oregano, then simmer for 5 mins until saucy, popping the cherry tomatoes with your wooden spoon to release all the juices and seeds. Chop the parsley leaves roughly and add half to the pan. Heat oven to 230C/fan 210C/ gas 8. Make the crust by mixing the remaining parsley leaves, feta, zest, oregano and breadcrumbs in a bowl.

  • step 3

    When you’re ready to cook the lamb, leave most of the tasty marinade on the meat, season it well with salt and freshly ground pepper, then press the crust onto one side of each piece. Sit the racks in the sauce, with the crust-side facing upwards. Strew the thyme sprigs from the marinade over the lamb and into the sauce, then drizzle everything with a little extra virgin olive oil. Roast the lamb in the sauce, uncovered, for 20 mins (for pink and juicy meat) until the crust is golden and the sauce thickened. Leave to rest for 10 mins, loosely covered, so that the crust doesn’t go soggy, then carve the lamb between each bone to make cutlets. Serve the crusted cutlets with spoonfuls of the intense, roasted-down tomato sauce, and the Easy buttered onion pilaf and Lemony greens (recipes below). Garnish with thyme.

RECIPE TIPS
EASY BUTTERED ONION PILAF

Heat 1 tbsp butter in a saucepan, add 1 thinly sliced onion, cover, then gently fry for 10 mins until soft, but not coloured. Remove lid, stir in 140g rice (rinsed in cold water first), cook for 1-2 mins, tip in 500ml chicken or lamb stock, then season. Stir, cover, then gently cook for 20 mins. Take off heat, then leave, covered, for 10 mins (or up to 30 mins), then fluff up the grains with a fork. They should be tender and buttery and the onions completely soft.

LEMONY GREENS

Remove any thicker stalks from 1 head spring greens or ½ Savoy cabbage, then thickly shred the leaves. Bring a large pan of salted water to the boil, add the greens, then boil for 3 mins or until just tender and vibrant. Drain, then toss with a squeeze lemon juice, a drizzle olive oil and plenty of black pepper.

Recipe from Good Food magazine, April 2009

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Comments, questions and tips (20)

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Overall rating

A star rating of 4.7 out of 5.23 ratings

susiespragg

question

will this recipe round up for 8 people? If so, how long should I cook it, please? I do hope you answer. I have left questions in the past with no response from you!!!

goodfoodteam avatar
goodfoodteam

Thanks for your question. We'd suggest using 4 racks of lamb and crust, 3 x marinade and sauce and keeping cooking times the same.

genputtay

A star rating of 5 out of 5.

I usually steer away from lamb racks, finding them a bit fiddly to eat with a knife and fork. But my boyfriend came home with a rack, and after doing some recon I found this recipe. The result: the best lamb rack I’ve ever made. The feta cheese is a winner of an ingredient. It complements the lamb…

foodylicious

A star rating of 5 out of 5.

This is definitely the best recipe there is for a rack of lamb/lamb cutlets. So delicious that I registered, just so I could leave a comment. I used to think I had the best lamb recipe before, but was proven wrong by my boyfriend on valentine's day last year. The meat is sooo juicy in this recipe.…

dancingbunny

A star rating of 4 out of 5.

The crust was really nice and full of flavour, however I also agree that the meat needed more time than stated in the recipe. Even my friend who likes her meat rare thought it was too underdone so I covered it in foil and put it back in the oven for an extra 15 minutes and then it was perfect. I…

amye_123

A star rating of 4 out of 5.

We had this tonight, really tasty and satisfying meal. I cooked the lamb for a few minutes more as others had recommended and was just right. The feta crust really complements the lamb and the tomato sauce is excellent-would work with so many meats. We served this with simple broad beans-yummy!

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