Rack Of Lamb With Garlic Butter Crust & Pawpaw, Tomato & Mint Salsa
(Lamb Frenched Racks )
- 3 or 4 HORIZON Frenched Racks of lamb
- 6 cloves of garlic, crushed
- freshly ground black pepper
- 75g butter, melted
- 1 1/2 cups fresh white breadcrumbs
- Smear the garlic over the meat side of the lamb (not the bony underside).
- Grind on some black pepper.
- Mix the melted butter and crumbs together with half a teaspoon of salt and press onto the garlic-coated meat.
- Refrigerate for at least an hour.
- Bring to room temperature 10 minutes before cooking the racks.
- Carefully transfer the racks to a shallow-sided roasting tin or dish, crumb side uppermost.
- Cook them for 15-18 minutes in an oven preheated to 200C, or until the crust is lightly golden and the lamb is cooked to your liking.
- Let the racks settle for 10 minutes.
- Cut the meat into cutlets, arrange on a warmed plate and serve with the salsa.
- 1/2 ripe, but firm pawpaw
- 1 large ripe tomato
- 1 tablespoon chopped mint
- 1 tablespoon lemon juice
- Peel the pawpaw and scoop out the seeds.
- Cut the flesh into small dice and put in a bowl; keep covered.
- Quarter the tomato, cut out the cores and flick out the seeds.
- Cut into small dice and transfer to a bowl; keep covered.
- Just before serving drain any liquid from the tomato and add to the pawpaw.
- Mix in a pinch of salt, the mint and lemon juice and toss gently.