Minted Lemon Lamb

Name: Minted Lemon Lamb
Ingredients: 1 cup stale breadcrumbs; 1 teaspoon grated fresh lemon rind; 2 teaspoons chopped of fresh mint; 1 teaspoon dried rosemary leaves; 12 teaspoon sugar; 1 teaspoon oil; 2 tablespoons lemon juice (approximately as it may take more juice to bind ingredients); 600 g racks of lamb (4 racks with 2 cutlets each); 2 teaspoons butter; 1 teaspoon grated fresh lemon rind; 14 cup lemon juice; 1 tablespoon chopped of fresh mint

12 ingredients

6 steps

Ingredients

1 cup stale breadcrumbs
1 teaspoon grated fresh lemon rind
2 teaspoons chopped of fresh mint
1 teaspoon dried rosemary leaves
12 teaspoon sugar
1 teaspoon oil
2 tablespoons lemon juice (approximately as it may take more juice to bind ingredients)
600 g racks of lamb (4 racks with 2 cutlets each)
2 teaspoons butter
1 teaspoon grated fresh lemon rind
14 cup lemon juice
1 tablespoon chopped of fresh mint

Directions

1

Combine breadcrumbs, lemon rind, mint, rosemary, sugar and oil in bowl, add enough lemon juice to bind ingredients together.
2

Trim racks of excess fat.
3

Pat breadcrumb mixture firmly along back of cutlets.
4

Place cutlets (crumb side up) on rack over baking dish, bake at 180C or 350F for about 30 minutes.
5

Allow lamb to sit for a few minutes then serve with sauce.
6

Lemon mint sauce: Combine all ingredients in saucepan, stir constantly over heat until mixture boils.