Feta and semi dried tomato crusted lamb

Feta and semi dried tomato crusted lamb

Delicious, very tender. The time on the recipe was for quite rare meat. (maybe it was our oven)

Ingredients of Feta and semi dried tomato crusted lamb

40g semi-dried tomatoes, finely chopped

40g feta cheese, crumbled

1/4 cup fresh white breadcrumbs

2 teaspoons pinenuts

2 tablespoons thyme leaves

1 egg yolk

2 x 3-cutlet racks of lamb, trimmed

1 sebago potato, peeled, cut into 2cm cubes

1 carrot, peeled, cut into 2cm cubes

1 sweet potato, peeled, cut into 2cm cubes

200g piece Jap pumpkin, peeled, cut into 2cm cubes

2 tablespoons olive oil

dressed salad leaves, to serve

Preparation of Feta and semi dried tomato crusted lamb

Preheat oven to 200°C. Combine semi-dried tomato, feta, breadcrumbs, pinenuts, 2 teaspoons thyme leaves, egg yolk and salt and pepper in a bowl. Using clean hands, mix until well combined. Place lamb racks on a chopping board.

Coat each lamb rack in breadcrumb mixture, pressing on with fingertips. Place racks, interlocking cutlet bones, in the centre of a greased roasting pan.

Combine potato, carrot, sweet potato, pumpkin, oil, remaining thyme leaves and salt and pepper in a large bowl. Toss to coat. Spoon vegetables around edge of roasting pan. Roast for 25 to 30 minutes for medium lamb or until cooked to your liking. Transfer lamb racks to a plate. Cover. Stand for 10 minutes. Increase oven temperature to 250°C. Roast vegetables for a further 8 minutes or until golden and crisp.

Cut lamb racks into cutlets. Serve with vegetables and salad leaves.

Source: Taste.com.au