Mad Butcher's Butcher Est. 1971

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Pinenut and Rosemary Crusted Lamb Racks


- ½ cup fresh breadcrumbs
- 1 teaspoon minced garlic
- 2 tablespoons chopped rosemary leaves
- 50g butter
- grated
- ¼ cup pinenuts
- 1 rasher bacon
- finely chopped (optional)
- 2 Quality Mark lamb racks with 8 chops
- well trimmed
- 4 medium tomatoes
- blanched and peeled
- ½ cup beef or chicken stock
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped black or green olives
Serves : 4
Cooking time:


In a bowl rub together the breadcrumbs, garlic, rosemary, butter, pinenuts and chopped bacon if using. Press half of the mixture onto the meaty side of each lamb rack and place on a roasting dish. Beside them place the four tomatoes.

Roast at 220°C for 25‐30 minutes. If you like your lamb well done cook for 35 minutes. Remove from the oven and set the lamb aside.

Place the baked tomatoes into a saucepan and squash with a wooden spoon or masher. Remove any chunky core pieces. Add the stock, rosemary and olives and simmer for 5 minutes. Season well with salt and pepper.

Carve each loin in half.

Serve lamb with the squashed tomato and olive sauce and your favourite potatoes.

Recipe from Beef + Lamb New Zealand Inc, 


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