Rack of lamb with pine nut and parmesan crust

Easter is a good time of year to enjoy British lamb. Just ask your Morrisons butcher to prepare your trimmed lamb racks for this recipe, or to recommend the best cut for other dishes.

Serves
6
Preparation time
15 minutes
Cooking time
45 minutes

Ingredients

  • 75g day-old bread, crusts removed
  • 1 small pot growing basil
  • 25g Parmesan cheese, finely grated
  • 25g pine nuts
  • 1 tbsp olive oil
  • salt and pepper
  • 3 racks of pre-trimmed lamb
  • ½ lemon
  • 3 cloves garlic, unpeeled
  • 300g cherry tomatoes on the vine
  • 2 tbsp balsamic vinegar

Method

  1. Preheat the oven to 200°C/400°F/Gas 6. Place the bread in a food processor with the washed basil leaves, Parmesan, pine nuts, oil and salt and pepper. Blend until it makes fine crumbs.
  2.  Place the racks of lamb together in a roasting tin – bones facing downwards–and pat the breadcrumbs onto the meat.
  3. Cut the lemon into wedges and add them to the roasting tin, along with the whole garlic cloves. Roast for 20 minutes, then add the cherry tomatoes and roast for a further 10-15 minutes, until the meat is cooked through in the centre.
  4. Remove the meat and tomatoes onto a warmed serving plate and leave to rest for 5 minutes.
  5. Place the roasting tin on the hob and pour in the balsamic vinegar and 2 tbsp boiling water. Heat through, stirring to incorporate any sticky bits at the bottom of the tin, and serve with the lamb, roasted tomatoes and lemon wedges.

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