Recipe for Tomato Crusted Lamb with Summer Vegetables 
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Yield:
6
Ingredients:
Amount Ingredient
2 clv garlic peeled
100 ml olive oil
125 gm sundried tomatoes
1 tsp chopped fresh thyme or 1/2 tspn dried
1 x salt and freshly ground black pepper
3 x fully trimmed racks of lamb
450 gm new potatoes roughly chopped
450 gm young carrots peeled and roughly chopped
450 gm summer squash peeled and roughly chopped
about 18 pitted black olives
1/4 tsp fennel seeds
1 x juice of 1 lemon
1 tsp caster sugar
Instructions:
Instructions: Put the garlic 2 tbsp) of the olive oil the sundried tomatoes and thyme in a blender or food processor and process to a smooth paste.

Season with salt and pepper.

Trim the lamb of most of the fat then lightly score the thin fat layer at regular intervals.

Press the tomato mixture firmly over the lamb to coat.

Add the potatoes to a pan of boiling salted water and cook on the simmering plate for 1 to 2 minutes; drain well.

Put the potatoes carrots and squash in the large roasting tin with the olives fennel seeds lemon juice sugar and remaining oil.

Toss well to coat the vegetables with the oil.

Hang the roasting tin from the fourth set of runners in the roasting ovenand cook for about 20 minutes.

Place the racks of lamb on a rack over the vegetables (or on the grid shelf directly over the roasting tin).

Roast allowing 20 to 25 minutes for mediumrare; 30 to 35 minutes for well done meat; cover the lamb loosely with foil if the crust starts to burn.

Transfer the vegetables to a serving dish; keep warm in the simmering oven. Transfer the lamb to the roasting tin and leave to rest in the simmering ovenfor 5 minutes before carving.

Carve the lamb into cutlets and arrange on warmed plates with the vegetables.

Pour any pan juices over the lamb.

Garnish with parsley and serve immediately.

New seasons racks of lamb are smaller than those obtained later in the season so you may need 3 racks to serve 6. Allow approximately 10 minutes extra cooking for larger racks.

Serves 6

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