Herb Crusted Lamb Cutlets

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4

Source: BeefandLamb


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

Cooking Instructions: 
  1. Preheat the oven to 200°C. Place lamb in a roasting dish. Combine the breadcrumbs, herbs, garlic and pesto in a bowl, mix well. Press the breadcrumb mixture evenly over lamb racks.
  2. Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or cook until lamb is cooked as desired.
  3. Remove lamb, cover loosely, and rest for 5 minutes before cutting the racks into cutlets.

Serve lamb with roasted vegetables including red onion wedges, zucchini and sweet potato.