Parmesan Lemon And Herb Crusted Rack Of Lamb With Olive Muffuletta And Roasted Roma Tomatoes | Aussi
www.foodservice.aussiebeefandlamb.com
Get ready for a flavor sensation! Our Parmesan Lemon & Herb Crusted Rack of Lamb with Olive Muffuletta & Roasted Roma Tomatoes recipe is the bomb! Impress your mates with this crowd-pleaser.
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Cooking tools:
- Oven
- Skillet
- Mixing bowl
- Baking dish
- Baking sheet
- Chef's knife
- Cutting board
- Grater
- Microplane
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Citrus press
- Pastry brush
- Paper towel
- Oven mitt
- Serving platter
Ingredients
- 4 x 4-rib racks of Australian lamb
- salt
- pepper
- 2 C fresh bread crumbs or panko crumbs
- 1 C parmesan cheese, finely grated
- ½ C parsley, finely chopped
- 2 Tbsp mint leaves, finely chopped
- 2 lemons, zested and juiced
- 1 Tsp butter, melted
- 1 egg white
- 4 medium tomato
- sea salt
- 4 Tbsp olive oil
- 4 basil leaves, finely chopped
- ¾ C stuffed olives (pimento)
- ¼ C kalamata olives, pitted
- ½ C giardiniera (Italian pickled vegetables)
- 2 large pepperoncini Tuscan peppers (pale yellow long peppers)
- 4 pickled onions
- 1 tsp oregano, dried
- 2 Tbsp olive oil
- 1 lemon, juiced
- cracked black pepper
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