Herb-crusted lamb cutlets
Ingredients
4 frenched Lamb cutlet racks (3 cutlets in each)
¼ cup fresh wholemeal breadcrumbs
1 tbsp fresh rosemary leaves, finely chopped
1 tbsp flat-leaf parsley, finely chopped
2 tsp fresh thyme leaves, finely chopped
3 cloves garlic, crushed
3 tsp pesto
roasted vegetables like red onion wedges, zucchini and sweet potato to serve
Serve lamb with roasted vegetables including red onion wedges, zucchini and sweet potato.
Tips
Suggested roasting times for Rack of lamb, four rib roast, crown roast: Cook at 200ºC. Rare 20-25 min total regardless of weight, Medium 30-35 min total regardless of weight, Well done 40-45 min total regardless of weight.
Roasts need to rest for about 10 to 20 minutes before carving. This gives the juices in the meat a chance to redistribute, giving a moister