herb crusted lamb rack
1 cup breadcrumbs, 1tbs. finely chopped leaf parsley, 2tbs. chopped mint, 2 tsp. grated lemon rind, 1 1/2 ounces butter, 2 shallots chopped finely
4x4 french-trimmed lamb cutlet rack (750g). 250g.
baby vine-ripened tomatoes, cooking iol spray
1 preheat oven to 220c/425f.
2 combine bread crumbs, herbs and rind in small bowl.
3 melt butter in small frying pan; pour half the butter into breadcrumb mixture.
4 cook shallots in remaining butter, stirring. until soft; stir into breadcrumbs mixture.
5 place lamb and tomstoes in oiled baking dish; spray tomatoes with oil. press breadcrumbs mixture into lamb. roast, uncovered, about roated 15 minutes or until cooked as desired. serve lamb with roasted tomatoes. prep/cook time 30 min. serves 4
source: Australian womens weekly