Herb crusted rack of French Lamb
lambLovers
| Prep-time | Bake-time | |
|---|---|---|
| 5 min | 30 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- For the lamb racks:
- 4 foodhaus lamb racks
- ½ cup breadcrumbs
- 2 tbsp Epic Spice Chimichurri
- 1 tsp Maldon sea salt flakes
- 1 tsp Maldon perfectly crushed pepper
- 2 tbsp Dijon mustard
- 2 tbsp Chorio extra virgin olive oil
- For the brussels sprouts:
- 1 kg Ardo brussels sprouts
- 2 tbsp Chorio extra virgin olive oil
- 2 tbsp Ardo garlic diced
- 1 tsp Maldon sea salt flakes
- 1 tsp Maldon perfectly crushed pepper
METHOD
1. Preheat oven to 220°C.
2. Place the breadcrumbs, Epic Spice Chimichurri, salt and pepper in a plate and mix to combine.
3. Spread the lamb with the mustard. Dip them into the crumb mixture and press to coat.
4. Place on an oven tray lined with non-stick baking paper, drizzle with oil and cook for 20 minutes.
5. While the lamb is cooking, boil brussels sprouts according to package instructions and drain.
6. Heat the oil in a large non-stick frying pan over high heat. Add the garlic and cook, for a few minutes.
7. Add brussels sprouts, season with salt and pepper and toss to combine.
8. Serve the lamb with the brussels sprouts.
SHOP THE RECIPE
NUTRITIONAL INFORMATION
Energy
722 cal
722 cal
Fat
49.4g
63%
49.4g
63%
Sat. fat
22.5g
112%
22.5g
112%
Carbs
32.9g
12%
32.9g
12%
Sugar
6.3g
6.3g
Protein
39.2g
39.2g