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Roast rack of lamb with marmalade mustard crumb topping

Citrus crumbed lamb rack

4 - 5

Serves

20 mins

Prep Time

50 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

Use a good quality marmalade to help the crumb stick to your rack of lamb for an impressive and delicious dinner. Serve with fresh baby vegetables and you've got a spring dinner, perfect for a party.

Use a good quality marmalade to help the crumb stick to your rack of lamb for an impressive and delicious dinner. Serve with fresh baby vegetables and you've got a spring dinner, perfect for a party.

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Ingredients

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2 x 7-bone Quality Mark lamb racks

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60g butter

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2 Tbsp marmalade

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1 Tbsp wholegrain mustard

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1/2 cup breadcrumbs

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1 onion

thinly sliced

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2 garlic cloves

thinly sliced

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olive oil

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2 tsp finely chopped fresh rosemary

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600g mixed vegetables

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4 Tbsp pumpkin seeds

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1 large bunch watercress

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2 Tbsp balsamic vinegar

Method

To Roast Lamb

To Serve

1

Preheat oven to 190°C fan bake.

2

Lightly season the lamb racks all over and bring to room temperature on a plate, covered with clingfilm.

3

In a small pan, melt the butter and marmalade with a little salt and pepper, then stir in the mustard and take off the heat.

4

Mix in about half of the breadcrumbs– slowly adding enough until you have a good coating.

5

Spoon the topping evenly across the racks, pressing it down over the meat.

6

Sauté the onion and garlic in 2 tbsp olive oil or butter until lightly caramelised, then mix in the rosemary and chilli.

7

Place the vegetables in a roasting dish and mix in the caramelised onions, season, then put the lamb racks on top.

8

Roast in the centre of the oven for 20-30 minutes, depending on the thickness of the meat.

9

If the crumbs are becoming too dark as it cooks, cover loosely with foil.

10

Remove from oven, cover and leave to rest for 5 – 10 minutes before serving.

11

Place the pumpkin seeds in a small fry-pan with a tbsp olive oil and cook over a medium heat, stirring occasionally until they begin to pop a little.

12

Take the pan off the heat and leave to cool.

Nutrition Information per Serving (283g)

This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.

Energy

1487kJ (355 kcal)

Protein

20.9g

Total Fat

19.1g

Saturated Fat

9.5g

Carbs

22.4g

Dietary Fibre

g

Sodium

284mg

Iron

3mg

Zinc

2.6mg

Vitamin B12

0.9µg