Rack of Lamb With Pine Nut & Parmesan Crust!

Name: Rack of Lamb With Pine Nut & Parmesan Crust!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 85 g day old bread, crusts removed; 1 bunch fresh basil; 30 g parmesan cheese, finely grated; 30 g pine nuts; 1 1/2 tablespoons olive oil; salt and black pepper; 4 racks of lamb, pre-trimmed; 1 lemon; 3 -4 garlic cloves, unpeeled; 400 g cherry tomatoes, on the vine; 3 tablespoons balsamic vinegar

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Recipe by Um Safia

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.

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READY IN: 45mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

85

g day old bread, crusts removed
1

bunch fresh basil
30

g parmesan cheese, finely grated
30

g pine nuts
1 ¹⁄₂

tablespoons olive oil
salt and black pepper
4

racks of lamb, pre-trimmed
1

lemon
3 -4

garlic cloves, unpeeled
400

g cherry tomatoes, on the vine
3

tablespoons balsamic vinegar

DIRECTIONS

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.
Place the racks of lamb together in a roasting tin - bones facing down - pat the breadcrumbs onto the meat .
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.
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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