Pinenut and rosemary crusted lamb with roasted tomato and olive sauce
A lamb rack makes a very quick meal - cooked and ready to eat in less than 30 minutes. It can be roasted just as it is, marinated, wrapped in pastry and baked o
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Ingredients
- 2 slices bread
- 1 clove garlic, crushed and peeled
- 2 tablespoons chopped rosemary leaves
- 50 grams butter, grated
- ¼ cup pinenuts
- 1 rasher of bacon, finely chopped, optional
- 2 racks lamb, well trimmed
- 3 medium tomatoes
- ½ cup beef or chicken stock
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped black or green olives
- 4 large potatoes
- 2 onions
- 4 tablespoons olive oil
- 4 cloves garlic, crushed and not peeled
- 1 tablespoon salt
- 2 branches of rosemary
- 4 marinated artichokes
- 4 sundried red peppers or tomatoes, optional, 2 tablespoons each of chopped fresh rosemary and marjoram
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