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Rack of Lamb with Chilli, Garlic and Oregano Crust
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Rack of Lamb with Chilli, Garlic and Oregano Crust
Add some spice to this tender joint of lamb and serve with a cooling cucumber and onion salad for an impressive summer supper. Use dried oregano, rather than fresh, as it has a more intense flavour
- Preparation time: 15 minutes
- Cooking time: 25 minutes
-
Total time:
40 minutes
Serves: 2
Ingredients
- 1 tsp dried oregano
- 1 large red chilli, deseeded and finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp each of coarse sea salt
- Grated rind and juice of 1 lemon
- 1 tbsp olive oil
- Waitrose Welsh French Trimmed Rack of Lamb
- For the salad:
- Half a cucumber
- 1 red onion, sliced
- 3 tbsp fresh mint, chopped
- Salt and freshly ground black pepper
Method
- Preheat the oven to 200°C, gas mark 6. Place the chilli, garlic, salt, oregano and lemon rind in a bowl and mix well with the olive oil.
- Press the chilli mixture all over the lamb, patting on well. Place in a roasting tin and cook for 25 minutes, turning once during cooking
- Peel the cucumber, halve lengthways and scoop out the seeds. Slice the flesh into strips and place in a bowl with the red onion, mint and lemon juice. Season well to taste.
- Remove the lamb from the oven and leave, wrapped in foil, in a warm place for 10 minutes before carving. Carve into cutlets allowing three per person.
- Serve with the cucumber salad.
Variation
Add 450g of baby new potatoes and 2 red peppers, deseeded and sliced to the lamb in the roasting tin. Toss in any remaining chilli mixture, add a sprinkling of coarse salt and an extra splash of olive oil. Cook the vegetables with the lamb and serve with the cutlets and salad
Comments
Nutritional Info
Typical values per serving:
| Energy |
1154.784kJ 276.0kcal |
|---|---|
| Fat | 13.5g |
This recipe was first published in Tue Aug 01 01:00:00 BST 2000.
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