Classic New Zealand Lamb Rack with Herb Crust and Roasted Vegetables

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lamb rack (Frenched, 8 ribs)
• 1/2 cup fresh herbs (rosemary, thyme, parsley, chives)
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 3 tablespoons olive oil
• 2 cups mixed seasonal vegetables (carrots, zucchini, bell peppers, red onion)
• 1 cup cherry tomatoes
• Balsamic glaze for drizzling (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. In a food processor, combine fresh herbs, breadcrumbs, Parmesan cheese, garlic, salt, and pepper. Process until well combined.
3. Pat the herb mixture onto the lamb rack evenly, pressing firmly to adhere.
4. Heat olive oil in an oven safe skillet over medium heat. Sear the lamb rack on all sides for 2 minutes per side or until browned.
5. Transfer the skillet with the lamb rack to the preheated oven and roast for 20 25 minutes for medium rare, or until desired doneness is reached. Remove from the oven and let rest for 5 minutes.
6. While the lamb is resting, toss the seasonal vegetables and cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 12 15 minutes or until tender and slightly caramelized.
7. Slice the lamb rack into individual ribs and serve alongside the roasted vegetables. Drizzle with balsamic glaze if desired.

Chef’s Insight

To achieve a perfect medium-rare, let the lamb rest for at least 5 minutes before slicing or carving. This allows the juices to redistribute throughout the meat.

Notes

For the most authentic flavor, use fresh herbs from your garden or local farmer's market.