Welsh rack of lamb with rosemary and parmesan recipe
Celebrate in-season lamb with this brilliant, easy-to-make recipe. This dish uses Welsh lamb, which has been designated PGI (Protected Geographical Indication) status as a mark of the meat's quality and the high standard of farming practices.
This means the lamb will have been born and reared in Wales, and allowed to roam freely. It is also fully traceable from field to table.
Try serving with roasted new potatoes and a watercress dip or a lighter side of peas and broad beans.
Ingredients
- 2 Welsh lamb racks
- 50 g fresh breadcrumbs
- 12 g grated parmesan cheese
- 3 sprigs fresh rosemary, 1 finely chopped
- 1 egg, beaten
- 1 tbsp olive oil
Details
- Cuisine: British
- Recipe Type: Lamb
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C (gas mark 4; 350°F).
- Place breadcrumbs, cheese and seasoning in a bowl and mix together.
- Put the chopped rosemary onto a plate and add the rack of lamb. Press the rosemary into the lamb on all sides until the lamb is evenly covered.
- Heat oil in a frying pan, add lamb racks and brown on all sides.
- Preheat the baking tray in the oven.
- Carefully, using tongs, dip the lamb rack into the egg and coat, then into the crumbs and make sure there's even coating on all sides.
- Place the lamb racks onto the preheated baking tray.
- Roast for 20–25 minutes until coating is golden brown and lamb is still nice and pink in the middle.
- Serve with mixed seasonal salad and buttered new potatoes.
This recipe is courtesy of PGI Welsh Lamb. You can find more recipes Welsh lamb here.
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