|Lamb racks||2 Pound , halved|
|For the topping marinade|
|Apricot marmalade/Apricot jam||2 Tablespoon|
|Wholegrain mustard||1 Tablespoon|
|Coarse breadcrumbs/Panko bread crumbs||1 Cup (16 tbs)|
|For the vegetables|
|White onion||1 Small , thinly sliced|
|Garlic||2 Clove (10 gm) , thinly sliced|
|Olive oil/Butter||2 Tablespoon|
|Rosemary leaves||2 Teaspoon , chop|
|Red chili||1/2 Small , thinly sliced (Optional)|
|Baby vegetables||600 Gram (Carrots, Courgettes, Sweet corn and Fennel)|
|For the garnish|
|Olive oil||1 Tablespoon|
|Pumpkin seeds/Sunflower seeds||4 Tablespoon|
|Watercress||1 Bunch (100 gm) , washed|
|Balsamic vinegar||2 Tablespoon|
1. Preheat oven to 180C/fan 190°C/gas 5.
2. Cut the lamb racks in to half about 4 pieces in each rack.
3. Season lightly with salt all over and place it on a baking pan, set aside.
4. Thinly slice the onions, red chili and garlic, roughly chop the rosemary leaves
5. Place the baby vegetables in a roasting pan, set aside.
6. In a small saucepan, melt the butter, whole grain mustard and breadcrumbs stir until you form a thick paste like consistency.
7. Spoon and apply a generous amount of the topping on each of the racks.
8. Preheat a pan and pour oil olive oil and sauté the onions and garlic until lightly caramelized.
9. Add rosemary and chili, sauté everything together.
10. Add the sautéed onions over the baby vegetables place the rack of lamb on top.
11. Roast the rack in the preheated oven for 20 minutes depending on the thickness of the rack.
12. Start on the garnish, in a pan pour olive oil and add the pumpkin seeds and cook it over medium heat, stirring occasionally until they begin to pop up.
13. Turn off the heat and transfer it in a bowl.
14. Once the rack is done, turn the over off and keep the door ajar to let the lamb rest for 5 to 10 minutes before serving.
15. Take the racks out carefully and cut them into two pieces place it on a plate.
16. Drizzle the balsamic vinegar over the vegetables and mix it in.
17. Place a spoonful of the vegetables onto warm plates and place the lamb on top of the vegetables.
18. Garnish with watercress and scatter with pumpkin seeds and seve.
If the crumbs are becoming too dark as it cooks, cover loosely with foil.
Calories 1280Calories from Fat 938
% Daily Value*
Total Fat 105 g161.5%
Saturated Fat 44 g220%
Trans Fat 0 g
Sodium 303 mg12.63%
Total Carbohydrates 41 g13.7%
Dietary Fiber 6 g24%
Sugars 12 g
Protein 41 g82%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 5120Calories from Fat 3752
% Daily Value*
Total Fat 420 g646%
Saturated Fat 176 g880%
Trans Fat 0 g
Sodium 1212 mg50.52%
Total Carbohydrates 164 g54.8%
Dietary Fiber 24 g96%
Sugars 48 g
Protein 164 g328%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet