Mint gremolata-crusted lamb racks
- 2/3 cup chopped flat-leaf parsley
- 2/3 cup chopped mint
- 1 tablespoon finely grated lemon rind
- 2 tablespoons salted capers, rinsed and chopped
- sea salt and cracked black pepper
- 1/3 cup olive oil
- 2 x 375g trimmed racks of lamb
Downey's cooking repertoire includes Donna Hay's recipe for mint gremolata-crusted lamb racks. It's shown here, although he uses macadamia oil, not olive.
Method
Preheat the oven to 180C. Mix the parsley, mint, lemon rind, capers, salt, pepper and oil until well combined. Press the mixture onto both sides of the lamb racks and place on a baking tray lined with non-stick baking paper. Cook for 25-30 minutes or until the lamb is cooked to your liking. Serve with crispy roast vegetables or a simple salad.
Serves 4.