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Basil Pesto Crusted Lamb Racks - moist juicy lamb with a a crunchy breadcrumb crust with basil pesto and parmesan
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Basil Pesto Crusted Lamb Racks

A super tasty combination of moist succulent lamb, with a crunchy crust with basil and parmesan
Course Main Course
Cuisine Modern Australian
Total Time 1 hour
Servings 4
Calories 643kcal
Author Lee-Ann Grace

Ingredients

  • 4 lamb racks 4 cutlets per rack
  • 2 teaspoon basil pesto
  • 2 tbsp. grated parmesan
  • 1 teaspoon olive oil
  • 1 cup stale breadcrumbs I use sourdough
  • olive oil/baking spray

Instructions

  • Pre heat oven to 200c.
  • Pat lamb dry with paper towel/kitchen paper and if you like trim excess fat.
  • Combine crumbs, pesto, oil and parmesan - mix well to combine.
  • Firmly press crumb mixture on to fat side of lamb racks.
  • Lightly spray crust with olive oil/baking spray.
  • Bake in oven for 45 mins.

Notes

The lamb in the photo was baked for 45 mins and was medium. That's how we like to eat our lamb.
Cooking times may vary depending on the size and/or weight of your racks.

Nutrition

Serving: 0g | Calories: 643kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg