Roast Rack of Lamb with Marmalade Mustard Crumb Topping
High Iron Lamb Rack Roast Recipe
4 - 5
Rate this recipe
2, 7-bone Quality Mark lamb racks
2 tbsp marmalade
1 tbsp wholegrain mustard
1/2 cup breadcrumbs
1, peeled and thinly sliced onion
2, peeled and thinly sliced garlic cloves
A glug of olive oil
2 tsp, roughly chopped fresh rosemary
600g mixed vegetables
4 tbsp pumpkin seeds
1 large bunch watercress
2 tbsp balsamic vinegar
To Roast Lamb
Preheat oven to 190°C fan bake.
Lightly season the lamb racks all over and bring to room temperature on a plate, covered with clingfilm.
In a small pan, melt the butter and marmalade with a little salt and pepper, then stir in the mustard and take off the heat.
Mix in about half of the breadcrumbs– slowly adding enough until you have a good coating.
Spoon the topping evenly across the racks, pressing it down over the meat.
Sauté the onion and garlic in 2 tbsp olive oil or butter until lightly caramelised, then mix in the rosemary and chilli.
Place the vegetables in a roasting dish and mix in the caramelised onions, season, then put the lamb racks on top.
Roast in the centre of the oven for 20-30 minutes, depending on the thickness of the meat.
If the crumbs are becoming too dark as it cooks, cover loosely with foil.
Remove from oven, cover and leave to rest for 5 – 10 minutes before serving.
Place the pumpkin seeds in a small fry-pan with a tbsp olive oil and cook over a medium heat, stirring occasionally until they begin to pop a little.
Take the pan off the heat and leave to cool.
Nutrition Information per Serving (283g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)