Whether it’s Easter you’re celebrating or just having a lovely lunch with family, friends or colleagues, Mushroom & Feta Crusted Rack of Lamb has to be front and centre on your dining table this weekend – so easy to make, so divine to eat and oh-so-impressive to serve. #Fresh Mushrooms #EatMoreMushrooms #FunwithFamilyandFriends #mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability #weekendfoods #supernutrition #comfortfoodshortcut #Easterlamb #lambroastdinner
Mushroom & Feta Crusted Rack of Lamb
Preparation time: 20 minutes
Cooking time: 40 minutes
2tbsp olive oil
150g button mushrooms, finely chopped
2 cloves garlic, crushed
2 sprigs rosemary, leaves only, finely chopped
2 racks of lamb (6 cutlets each)
1tbsp mint jelly
100g fresh breadcrumbs
small bunch flat-leaf parsley, chopped
zest of 1 lemon
50g feta cheese, crumbled
1 Heat the olive oil in a frying pan and fry the mushrooms until golden and quite dry. Add the garlic and rosemary and fry for 1 minute more.
2 Meanwhile, heat the oven to 200°C. Season and brush the lamb racks with the mint jelly.
3 In a bowl, mix together the mushrooms, breadcrumbs, parsley, lemon zest and feta. Press onto the lamb racks. Transfer to a greased baking tray and roast for 30-40 minutes, depending on how you like your meat done. Rest before carving.