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breadcrumbs Cheddar cheese clove garlic parsley thyme olive oil rack of lamb flour egg butter cabbage leeks chili
Viewed: 62 - Published at: 3 years agoIngredients
- 3 slices toast, processed to fine breadcrumbs
- 3.5 oz Cheddar cheese, grated
- 1 clove garlic, minced
- 4 sprigs fresh parsley, leaves finely chopped
- 5 sprigs fresh thyme, leaves finely chopped
- 2 tbsp olive oil
- 1 1/4 lb rack of lamb
- None None flour, for dusting
- 1 None egg, lightly whisked
- 1 tbsp butter
- 1 lb cabbage, coarsely chopped
- 2 None leeks, sliced into rings
- 1 None chili, deseeded, finely diced
Method
- Preheat oven to 400°F. Combine breadcrumbs, cheese, garlic, parsley, 1/2 the thyme and 2 tbsp olive oil. Set aside.
- Lightly dust lamb with flour, shaking off excess. Coat in beaten egg then dip in breadcrumb mixture. Roast for 30 mins.
- Heat butter in a nonstick frying pan. Saute cabbage and leeks for 5 mins. Add 4 tbsp water and chili. Season and cook for 5 mins, covered.
- Let lamb rest for 5 mins then cut into individual chops. Arrange on a serving platter along with cabbage. Garnish with remaining thyme. Serve.
