23/01/2020
Category
Yields4 Servings
 2 racks of lamb (Wellgoods) with 6 ribs on each one
 2 cups fresh ground breadcrumbs
 2 tsp finely chopped herbs (parsley, mint, oregano, thyme, rosemary)
 2 tbsp French or English mustard
 3 cups mixed vegetables cubed (mushrooms, coloured peppers, eggplant, zucchini, garlic)
 3 tbsp olive oil
 3 tbsp tomato paste
 ½ tsp oregano
 34 tbsp dry white wine
 Salt and pepper to taste
1

Remove the fat from the ribs on the lamb rack
Rub the meat with the mustard
Mix the herbs with the breadcrumbs and scatter over the ribs (avoid the bones)
Place them in a preheated oven to cook for about 30 minutes at 180°C
Heat the oil in a pan and sauté the vegetables
Add the wine, oregano, a little thyme, tomato paste, salt and pepper and stir to coat all the vegetables
Serve the rack of lamb on top of the vegetables and drizzle with extra wine sauce

Tip: Try marinating the ribs (Wellgoods) overnight and cooking them under the grill.

Ingredients

 2 racks of lamb (Wellgoods) with 6 ribs on each one
 2 cups fresh ground breadcrumbs
 2 tsp finely chopped herbs (parsley, mint, oregano, thyme, rosemary)
 2 tbsp French or English mustard
 3 cups mixed vegetables cubed (mushrooms, coloured peppers, eggplant, zucchini, garlic)
 3 tbsp olive oil
 3 tbsp tomato paste
 ½ tsp oregano
 34 tbsp dry white wine
 Salt and pepper to taste

Directions

1

Remove the fat from the ribs on the lamb rack
Rub the meat with the mustard
Mix the herbs with the breadcrumbs and scatter over the ribs (avoid the bones)
Place them in a preheated oven to cook for about 30 minutes at 180°C
Heat the oil in a pan and sauté the vegetables
Add the wine, oregano, a little thyme, tomato paste, salt and pepper and stir to coat all the vegetables
Serve the rack of lamb on top of the vegetables and drizzle with extra wine sauce

Tip: Try marinating the ribs (Wellgoods) overnight and cooking them under the grill.

Crusted Rack of Lamb
IngredientsDirections