Lamb is a very traditional Easter meal, and this recipe makes an impressive celebratory meal.
2 x 600g lamb racks
2tbsp lemon juice
2tbsp Dijon mustard
60g panko breadcrumbs
200g baby tomatoes
400g can of cannellini beans, rinsed and drained
25g grated parmesan
2 bunches trimmed broccolini
40g dry-roasted almond kernels
60ml olive oil
Sliced white sourdough for serving
- Grease a medium baking dish and preheat the oven to 200°C.
- Heat 1 tablespoon of olive oil in a large frying pan over high heat and cook the lamb, fat side down until browned, for approximately five minutes. Turn over and cook for another three minutes or until browned before transferring to a board.
- Process the oregano, 1 tablespoon of the remaining oil, breadcrumbs and Parmesan in a food processor until finely chopped. Spread the top of the lamb with mustard before pressing the Parmesan mixture firmly over the mustard to coat.
- Place the lamb in the baking dish and bake for 10 minutes. Remove from oven and add tomatoes to the baking dish. Cook for another 10 minutes or until lamb is cooked to your preference and tomato skins are beginning to split.
- Transfer the lamb to a plate, cover with foil and allow to rest for five minutes.
- Cook the broccolini in boiling water for three minutes until just tender. Drain well and refresh under cold water. Toss the broccolini with the rest of the olive oil, almonds, beans, lemon juice and tomatoes in a large bowl and season to taste.
- Divide the lamb rack in half and divide the salad between four serving plates. Top with the lamb and serve with sourdough bread.