Mediterranean rack of roast lamb

DESCRIPTION:

A succulent show stopper on the table, this rack of lamb recipe borrows from Mediterranean culinary wisdom to bring you a perfectly herbed and spiced dish. A feta, olive and sundried tomato paste does the final trick for taste perfection.

INGREDIENTS: For the crust you’ll need: 2 tbsp fresh rosemary needles

1 tbsp toasted cumin seeds; ground

1 tbsp toasted coriander seeds; ground

1 tbsp toasted fennel seeds; ground 1 tbsp lemon zest 4 cloves garlic; crushed 2 tbsp olive oil 1½ cups fresh breadcrumbs 2 racks of lamb (with 8 cutlets each)

Salt and freshly ground black pepper 2 tbsp English mustard

For the Mediterranean paste you’ll need: 1 cup feta cheese; crumbled 1 cup black olives; chopped ¾ cup sundried tomatoes; finely chopped 2 cloves garlic; crushed 2 tsp fresh rosemary; finely chopped METHOD: 1. Mix together all the ingredients for the paste and set aside. 2. Preheat the oven to 200°C. 3. Mix together the rosemary, cumin, coriander, fennel seed, lemon zest, garlic, olive oil and breadcrumbs.

4. Season the lamb racks well with salt and pepper.

5. Heat a little olive oil in a frying pan and brown the lamb all over.

6. Place the lamb racks onto a flat surface and cut a flap ¾ of the way up the meat.

Spread with the Mediterranean paste and press down.

7. Now place on a roasting tray and spread each rack with mustard.

8. Divide the herb crumbs and press them onto the racks.

9. Roast for about 45-50 minutes, or until done the way you like them.

10. Rest before carving, so that all the delicious juices go back into the meat.