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    Rack of Lamb with Sundried Tomato Crust

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    Rack of Lamb with Sundried Tomato Crust

    Rack of lamb looks impressive, yet it is quick to prepare and cook. This recipe uses the Mediterranean flavours of sundried tomatoes , oregano and basil to give the lamb a delicious crust.

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 55g fresh white bread
    • 3tbsp Waitrose Italian Sundried Tomatoes
    • 2tbsp oil
    • 1 clove garlic, peeled and roughly chopped
    • 1tbsp fresh basil, chopped
    • 1tsp Bart Spices Dried Oregano
    • Salt and freshly ground black pepper
    • 2 racks of New Zealand lamb
    • The sauce
    • 100ml Waitrose Passata
    • 1 lamb stock cube
    • 200ml water


    1. Place the bread, tomatoes, half the oil, garlic, herbs, salt and pepper into a food processor and process until the mixture resembles fine breadcrumbs.
    2. Season the lamb racks. Heat the remaining oil in a frying pan and brown the lamb for 2 minutes on each side.
    3. Allow to cool slightly, then press the tomato mixture firmly onto the top of each rack and place in a roasting tin in a preheated oven at 200°C, gas mark 6 for 15-20 minutes.
    4. Meanwhile, to make the sauce, place the passata, stock cube and water into a saucepan, bring to the boil and simmer gently for 15 minutes.
    5. To serve, cut each rack in half, and arrange on individual plates. Serve with the tomato sauce and pesto-flavoured mashed potato.

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