Roasted Rack Of Lamb In A Feta, Olive And Rosemary Crust
15m prep 35m cook 50m ready
Elegant roasted rack of lamb with a flavorful crust of feta, green olives, and rosemary. Perfect for a dinner party.
Ingredients
- 2 racks of lamb, French-trimmed
- 1 tbsp olive oil
- sea salt
- freshly ground black pepper
- boiled green beans
- new potatoes
- 5 2/7 oz feta cheese
- 1 10/13 oz fine white breadcrumbs
- 16 green olives pitted
- fresh rosemary chopped
- flat-leaf parsley roughly chopped
- 4 anchovies in oil drained
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 235 mg
- Iron: 1.84 mg
- Magnesium: 30.6 mg
- Phosphorus: 201 mg
- Potassium: 297 mg
- Zinc: 1.94 mg
Let's Cook
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Step 1.
Preheat the oven to 180°C/350°F/gas mark 4.
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Step 2.
Cut away the thick layer of fat on the outside of each rack of lamb and season well with salt and pepper.
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Step 3.
Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add the lamb racks and sear for 2 minutes on each side, until browned all over. Remove from the pan and set aside.
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Step 4.
Place the feta cheese, breadcrumbs, green olives, chopped rosemary, parsley, anchovies, and black pepper in a food processor. Blend to a soft green paste.
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Step 5.
Coat the lamb racks evenly with the crust mixture, pressing it on firmly with your hands.
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Step 6.
Place the lamb racks in a large roasting pan and roast for 20 minutes, until the crust is crisp and the meat is still pink in the center.
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Step 7.
Remove the lamb from the oven and let rest for 10 minutes before carving. Serve with boiled green beans and new potatoes.
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