Name: Feta And Rosemary Lamb Racks With Tomato Bake Recipe
Total time: 45 min
Yield: 4
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This elegant lamb rack dinner is surprisingly quick and easy to prepare. 

How to make Feta And Rosemary Lamb Racks With Tomato Bake Recipe

Ross Dobson & Amanda Kelly

Crawler

Indian

<p>This elegant lamb rack dinner is surprisingly quick and easy to prepare. </p>

Non Vegetarian

Lamb racks,  excess fat trimmed

1 x container persian marinated feta

Dried rosemary leaves

Red wine vinegar

Baby leaf selection with beetroot

Olive oil,  to grease

Fresh Breadcrumbs

Fresh thyme leaves

Coarsely chopped fresh rosemary

Salt & freshly ground black pepper

Medium ripe tomatoes,  cut into 1cm-thick slices

Small white onions,  thinly sliced crossways

Preheat oven to 220c. Use a small sharp knife to cut down the length of each lamb rack, close to the bone, about 3cm deep. Drain feta and reserve oil. Break feta into smaller pieces and place down the centre of each cut. Secure with toothpicks to enclose feta. Place lamb in a glass or ceramic bowl. Drizzle with 2 tablespoons of the reserved feta oil. Sprinkle with rosemary. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.

step 1

To make the tomato bake, brush a 1. 5l (6-cup) capacity oval ovenproof dish with oil to lightly grease. Combine breadcrumbs, thyme and rosemary in a medium bowl. Season with salt and pepper. Arrange one-third of the tomato slices over the base of prepared dish. Top with one-third of onion and sprinkle with one-third of breadcrumb mixture. Continue layering with remaining tomato, onion and breadcrumb mixture, finishing with a layer of breadcrumbs. Top with cubes of butter. Bake in preheated oven for 30 minutes or until golden brown and cooked through.

step 2

Meanwhile, place the lamb in a roasting pan and drizzle with the marinade. Roast in oven for 20 minutes for medium or until cooked to your liking. Remove from oven. Cover with foil and set aside for 5 minutes to rest.

step 3

Whisk together the remaining reserved feta oil and vinegar in a small bowl. Place the baby leaf mixture in a bowl. Drizzle with dressing and gently toss to combine. Cut the lamb racks in half and divide among serving plates. Spoon the tomato bake and salad among serving plates and serve immediately.

step 4

Taste