Leg of lamb is traditionally eaten on Easter Sunday. Make a change and serve this delicious herb-crusted rack of lamb instead, with a side of golden-roasted vegetables!
Below, we show you how to make this easy recipe step-by-step.
PREPARATION TIME: 30 minutes
COOKING TIME: 20 minutes
For the Lamb Racks:
For the Roasted Vegetables:
Preheat the oven to 180°C. Place the bread in a food processor and blitz until it resembles fine crumbs. Spread the crumbs on non-stick baking tray and toast in the oven until crispy. Spread the crumbs on a serving platter and leave to cool. Place the mint and parsley in a food processor and chop until fine. Mix the chopped herbs with the bread crumbs and melted butter.
Heat the olive oil in a shallow casserole and place one rack of lamb skin-side down. Brown on both sides. Repeat with the second rack of lamb. Season with salt and pepper.
Brush the meat all over with the mustard. The mustard will not only give flavour to the dish but also help the crumb stick to the meat. Sprinkle a little olive oil in a Le Creuset 37cm Signature Roaster. Roll the lamb racks in herb crumbs and make sure the meat is well-covered. Roast for 20 minutes (rare).
Preheat the oven to 200°C. Place beetroots with stems in a saucepan, and boil until soft. Drain and skin the beetroots. Drizzle olive oil on a non-stick baking tray. Arrange leeks and carrots on the baking tray and drizzle with a little more olive oil. Arrange thyme sprigs on top and season with salt and pepper. Place in the oven and roast until soft. Add the skinned beetroot for the last few minutes. Serve with rack of lamb.
Congratulations to the following winner, who has won a Le Creuset 29cm Signature Roaster, valued at R2500*:
– Jackie Badenhorst
* Winner has been notified directly