Herb-crumbed lamb racks | Women's Weekly Food
Herb-crumbed lamb racks are tender and sophisticated, perfect for dinner parties with a quick, easy preparation.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- cooking-oil spray
- 2 slices (90g) white bread, crusts removed, torn into pieces
- 2 tablespoons fresh flat-leaf parsley leaves
- 1/4 cup fresh mint leaves, loosely packed
- 2 teaspoons finely grated lemon rind
- 40 grams (1½ ounces) butter
- 2 (50g) shallots, peeled, chopped finely
- 4 x 4 french-trimmed lamb cutlet racks (720g)
- 250 grams (8 ounces) baby vine-ripened truss tomatoes
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