Preparation time 25 minutes Cooking time 55 minutes
Tip Herbed breadcrumb mixture can be patted onto racks the day before serving. Cover and refrigerate overnight.
Serving suggestion Mesclun with a lemon and rosemary-scented vinaigrette marries with this main course beautifully.
- 4 x 3-cutlet racks of lamb (900g)
- 1/4 cup (20g) fresh breadcrumbs
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 teaspoons finely chopped fresh thyme
- 3 garlic cloves, crushed
- 3 teaspoons bottled coriander pesto
- 1kg kipfler potatoes, halved lengthways
- vegetable-oil spray
- 1 teaspoon sea salt
- 2 medium leeks (700g), trimmed
- 2 teaspoons low-fat dairy-free spread
- 1/4 cup (60ml) chicken stock
- Preheat oven to moderately hot.
- Remove any excess fat from lamb. Combine breadcrumbs, herbs, garlic and pesto in small bowl. Using hands, press breadcrumb mixture onto lamb racks, cover; refrigerate until required.
- Place potato in large shallow baking dish; spray with oil, sprinkle with salt. Roast, uncovered, in moderately hot oven 20 minutes.
- Place lamb on top of the potato; roast, uncovered, in moderately hot oven 10 minutes. Reduce heat to slow; cook about 20 minutes or until potato is tender and lamb is cooked as desired.
- Meanwhile, cut leeks in 10cm lengths; slice thinly lengthways. Melt spread in large frying pan; cook leek, stirring, until leek softens. Stir in stock; bring to a boil. Reduce heat; simmer, uncovered, until liquid reduces by half.
- Stand lamb 5 minutes before cutting rack into cutlets; serve cutlets with potato and leek
Per serving 13.7g fat; 437 cal; 5.6g saturated fat; 7.9g fibre; 40.1g carbohydrate