Sheep’s Feta & Mushroom Crusted Rack of Lamb is that magic combination of low effort cooking and high impact delivery… serve it to ooohs and aaahs this holiday season! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #getahead #festive #celebrate #lamb #chops #feta
Sheep’s Feta & Mushroom Crusted Rack of Lamb
Serves 4-6
Ingredients
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 sheep’s milk feta cheese, crumbled
Method
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.