SERVES 6 READY IN 50 MIN
2 racks of lamb 1 tbsp mint jelly 100g breadcrumbs
1 tsp chopped rosemary
2 garlic cloves, crushed Small bunch parsley, chopped Zest of 1 lemon
60g pitted black olives, chopped 50g feta, crumbled
FETA AND BLACK OLIVE CRUSTED RACKS OF LAMB Photo Gallery
Spring Menu Mediterranean Encrusted Rack of Lamb with stewed
Lamb Chops with Feta Pomegranate Topping and Squash — Bold Simple
1 tbsp olive oil
Heat the oven to 200°C. Brush the lamb with mint jelly. In a bowl, mix together the remaining ingredients until combined.
2 Press onto the lamb and transfer to a baking tray, roast for 30-40 min. Rest before carving.
8 garlic cloves 1kg baby potatoes Zest of 1 lemon
1 tsp dried oregano
3-4 tbsp olive oil
Heat the oven to 200°C. Peel and crush 2 cloves of garlic and add them to a roasting tin with the potatoes, lemon zest, oregano and olive oil.
2 Add the remaining garlic cloves to the tin and toss to coat fully. Roast for 30-40 min until golden and crisp.