Fast roast rack of lamb with chicory
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 2-3 Tbsp Parmesan cheese
- 1 head chicory, leaves separated
- sea salt and milled pepper
- 2 tbsp parsley, chopped
- 2 Tbsp fresh breadcrumbs
- 4 garlic cloves, halved
- olive oil, to drizzle
- 1 tsp Oregano
- 2 racks (400- 500 g each) Free Range Spiced Rack of Lamb
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Cooking Instructions
- Season the lamb and place in an oiled roasting dish. Mix the oregano with 2 tablespoons olive oil and the crushed garlic. Spread over the lamb.
- Roast at 220°C for 15 minutes.
- Cover with foil and leave to rest for 5 minutes. Mix the crumbs with the oil and stir-fry in a non-stick pan until crisp and golden. Mix with the parsley and a little lemon zest. Sprinkle over the lamb. Slice each rack in half for serving.
To roast the chicory:
- Rinse and dry the chicory. Halve lengthways and arrange on an oiled roasting dish just large enough to take them snugly.
- Season and moisten with oil. Roast at 220°C for 15 minutes. If you like, sprinkle with cheese or shredded coppa or pancetta. Return to the oven for another 5 minutes.
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