Minted Lemon Lamb
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 cup stale breadcrumbs
- 1 teaspoon grated fresh lemon rind
- 2 teaspoons chopped of fresh mint
- 1 teaspoon dried rosemary leaves
- 1⁄2 teaspoon sugar
- 1 teaspoon oil
- 2 tablespoons lemon juice (approximately as it may take more juice to bind ingredients)
- 600 g racks of lamb (4 racks with 2 cutlets each)
-
Lemon mint sauce
- 2 teaspoons butter
- 1 teaspoon grated fresh lemon rind
- 1⁄4 cup lemon juice
- 1 tablespoon chopped of fresh mint
directions
- Combine breadcrumbs, lemon rind, mint, rosemary, sugar and oil in bowl, add enough lemon juice to bind ingredients together.
- Trim racks of excess fat.
- Pat breadcrumb mixture firmly along back of cutlets.
- Place cutlets (crumb side up) on rack over baking dish, bake at 180°C or 350°F for about 30 minutes.
- Allow lamb to sit for a few minutes then serve with sauce.
- Lemon mint sauce: Combine all ingredients in saucepan, stir constantly over heat until mixture boils.
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RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>