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Crusted Rack of Lamb

2 racks of lamb (Wellgoods) with 6 ribs on each one
2 cups fresh ground breadcrumbs
2 teaspoons finely chopped herbs (parsley, mint, oregano, thyme, rosemary)
2 tablespoons French or English mustard
3 cups mixed vegetables cubed (mushrooms, coloured peppers, eggplant, zucchini, garlic)
3 tablespoons olive oil
2 tablespoons tomato paste
½ teaspoon oregano
3-4 tablespoons dry white wine


• Remove the fat from the ribs on the lamb rack
• Rub the meat with the mustard
• Mix the herbs with the breadcrumbs and scatter over the ribs (avoid the bones)
• Place them in a preheated oven to cook for about 30 minutes at 180°C
• Heat the oil in a pan and sauté the vegetables
• Add the wine, oregano, a little thyme, tomato paste, salt and pepper and stir to coat all the vegetables
• Serve the rack of lamb on top of the vegetables and drizzle with extra wine sauce


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