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    Rack of Lamb with Garlic Crumbs and Roasted Carrots

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    Rack of Lamb with Garlic Crumbs and Roasted Carrots

    You can assemble the racks the night before, then simply put them in a hot oven shortly before your guests arrive. Roasting the carrots alongside the meat also simplifies things. Ready-made breadcrumbs, chopped garlic and sun-dried tomato paste are all available in the Waitrose Cooks' Ingredients range.

    • Preparation time: 15 minutes to 20 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Serves: 6


    • 70g ready-made breadcrumbs
    • 2 tsp ready-chopped garlic
    • Salt and freshly ground pepper
    • 2 tbsp chopped flat leaf parsley
    • 50g butter, melted
    • Half a 180g jar sun-dried tomato paste
    • 2 x 6-cutlet lamb racks, trimmed
    • 450g carrots, peeled and cut into batons, or whole baby carrots
    • 4-5 tbsp olive oil


    1. Mix the breadcrumbs with the garlic. Season and stir in the parsley and melted butter. Spread the sun-dried tomato paste over the top of the lamb racks and press half the breadcrumb mixture over each. Chill overnight, or until ready to cook.
    2. Preheat the oven to 220°C, gas mark 8. Lay the lamb racks in a large roasting tin and scatter the carrot batons around the edges. Drizzle the olive oil over everything and roast for 10 minutes. Turn the oven temperature down to 190°C, gas mark 5, and roast for a further 10-20 minutes depending on your preferred pinkness. Slice into cutlets and serve with the carrots and warm cannellini beans.

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