Dinner

Lemon and rosemary crusted lamb racks is for Dinner.

Lemon and rosemary crusted lamb racks takes 15 minutes to prepare.

Lemon and rosemary crusted lamb racks takes 25 minutes to cook.

Lemon and rosemary crusted lamb racks makes 5 servings.

The ingredients for Lemon and rosemary crusted lamb racks are:

1 tbsp lemon, rind finely grated
1 tbs chopped fresh rosemary
1/4 cup chopped fresh basil
1 egg
Bread crumbs, dry, grated, seasoned, 1 cup
2- 4 tomatoes
Salt & freshly ground pepper
Lamb rack, lean, roasted, 450 grams
I cup peas
20 g butter to serve
4 med potatoes

Here is how you make Lemon and rosemary crusted lamb racks:

Preheat oven to 190°C. Combine 1 cups (70g) fresh breadcrumbs, 1/2 cup (40g) shredded parmesan, 1 tbsp lemon, rind finely grated, 1 tbs chopped fresh rosemary, 1/4 cup chopped fresh basil and 2 eggs.Wash then prick potatoes and cover with foil. Place in large baking pan on mid shelf.Divide into 4 portions. Press each portion on 5 racks of lamb (2- 3 cutlets each). Place in a roasting pan. Drizzle with 1 tbs olive oil and season with salt & freshly ground pepper. Roast for 15 minutes then add tomatoes, cut in halves. Roast for 10 - 15 minutes more depending on how rare you like your lamb!Number of Servings: 5Recipe submitted by SparkPeople user PRINCESSNAYA.

The nutritional information for Lemon and rosemary crusted lamb racks is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 488.1

• Total Fat: 16.6 g
• Cholesterol: 48.5 mg
• Sodium: 611.5 mg
• Total Carbs: 49.2 g
• Dietary Fiber: 4.9 g
• Protein: 12.0 g