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
  • salt
  • 75g butter, melted
  • 1 1/2 cups fresh white breadcrumbs


  1. Smear the garlic over the meat side of the lamb (not the bony underside).
  2. Grind on some black pepper.
  3. Mix the melted butter and crumbs together with half a teaspoon of salt and press onto the garlic-coated meat.
  4. Refrigerate for at least an hour.
  5. Bring to room temperature 10 minutes before cooking the racks.
  6. Carefully transfer the racks to a shallow-sided roasting tin or dish, crumb side uppermost.
  7. 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.
  8. Let the racks settle for 10 minutes.
  9. 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
  • salt
  • 1 tablespoon chopped mint
  • 1 tablespoon lemon juice


  1. Peel the pawpaw and scoop out the seeds.
  2. Cut the flesh into small dice and put in a bowl; keep covered.
  3. Quarter the tomato, cut out the cores and flick out the seeds.
  4. Cut into small dice and transfer to a bowl; keep covered.
  5. Just before serving drain any liquid from the tomato and add to the pawpaw.
  6. Mix in a pinch of salt, the mint and lemon juice and toss gently.

Serves 4