Lamb Rack

Ingredients:
1 Lamb Rack
1 teaspoon salt
½ teaspoon pepper
2 tablespoons vegetable oil
1 ½ cup fresh breadcrumbs
¼ cup minced fresh flat-leaf parsley
½ teaspoon salt
½ teaspoon pepper
4 large garlic cloves, minced
2 tablespoons mayonnaise
2 tablespoons Dijon mustard

Method:
Pat lamb dry with paper towels and season with salt and pepper. Heat oil in a large skillet over high heat and cook lamb for 3 – 4 minutes on each side, or until browned. Place lamb on a rack. Combine breadcrumbs with parsley, salt, pepper and garlic in a small bowl. In a separate bowl combine mayonnaise and mustard. Brush the mustard mix over meaty top side of lamb rack. Pat the breadcrumb mix over the mustard to form a thick even coating. Place in 175° oven for 35 minutes or until a thermometer inserted into the thickest portion registers 145° (medium rare). Let stand for 10 minutes.

Serves: 8

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Lamb Ingredients:
1 Spring Lamb Rack
Salt and Pepper

Lamb Method:
Preheat oven to 200°. Trim excess lamb fat off the lamb rack. Season the lamb with salt and pepper. Cut in between each chop nearly through. Place spoonful of feta mixture between each chop. Place in the oven and bake for 20 minutes for medium rare or until cooked to your liking. Remove from oven and allow to stand in a covered warm place for 10 minutes. Serve with roast vegetables.

Filling Ingredients:
2 tablespoons Don Antonio Passata Di Pomodoro
250grms Danish Feta, crumbled
1 bunch silverbeet, washed and finely chopped
1 bunch English Spinach, washed and finely chopped
¼ cup (20 grams) grated parmesan
2 cups pumpkin, cooked and roughly chopped
Salt and cracked black pepper
1 cup grated mozzarella
¼ teaspoon nutmeg

Filling Method:
Sauté silverbeet and spinach with a drizzle of olive oil and garlic in a pot until wilted. Allow to cool and then drain. Place the feta, spinach, parsley, parmesan, pumpkin, passata, nutmeg, salt and pepper in a large bowl and mix to combine.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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