Herb Crusted Lamb Racks With 3 Sauces

Ingredient

2 Lamb Racks, 6 points
½ bunch parsley, chopped
4 thyme sprigs, picked
1 garlic clove, grated
1 lemon, juice and zest
60g bread crumbs
2tbs Red Island olive oil
100g yoghurt
1 garlic clove
1tbs cumin powder
1 bunch parsley
1tbs Dijon mustard
2tbs Olive oil
75g butter
Red Island Olive oil
Sea salt

Method

Heat an oven to 160c.

In a bowl combine the parsley, thyme, garlic, lemon zest, bread crumbs, 2tbs olive oil and a pinch of salt, mix together until combined. It should be slightly sticky.

Press the bread crumb mixture onto the top of lamb racks in an even layer. Place on a tray into the oven until the lamb is cooked through and the bread crumbs are golden brown.

in a bowl mix together the yoghurt, garlic clove, cumin, a drizzle of olive oil and a pinch of salt.

In a jug blend together parsley, Dijon, olive oil, half the lemon juice and a pinch of salt.

In a small saucepan cook the butter until it browns, once brown add the remaining lemon juice and a pinch of salt.

To serve start with the yoghurt on the bottom of a platter, top with the green sauce. Layer on the lamb and top with the burnt butter.

Recipe by Michael Weldon