Rack of Lamb With Pine Nut & Parmesan Crust!

Total Time
45mins
Prep 15 mins
Cook 30 mins

This is a gorgeous roast lamb recipe from the March / April edition of the Morrisons magazine. Serve it with the Garlic & Rosemary Roast Vegetables I also have listed for a perfect meal.

Ingredients Nutrition

Directions

  1. Preheat the oven to 200C/400°F Place the bread in a food processor withthe washed basil leaves, parmesan, pine nuts, oil, salt & pepper. Blend until it makes fine crumbs.
  2. Place the racks of lamb together in a roasting tin - bones facing down - pat the breadcrumbs onto the meat .
  3. Cut the lemon into wedges and add them to the roasting tin, along with the whole garlic cloves. Roast for 20 minutes, then add the cherry tomatoes and roast for a further 10-15 minutes until the meat is cooked through in the centre.
  4. Remove the meat & tomatoes onto a warmed serving plate & leave to rest for 5 minutes. Place the roasting tim on the hob & pour in the balsamic vinegar & 2 tbsp boiling water. Heat through, stirring to incorporate any sticky bits at the bottom of the tin, & serve with the lamb roasted tomatoes & lemon wedges.

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