It's one of my 10 year-old daughter's favourite meals.
Ingredients
- 2 lamb racks
- 1/4 cup rice bran oil
- 1 lemon rind
- 1 lemon juiced
- 1 garlic cloves crushed
- 1 pinch salt and pepper
- 1/4 cup honey
- 1 tbs lemon juice to coat
- 1 handful fennel seeds to coat
Method
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Step 1Combine oil, lemon rind and juice, garlic, salt and pepper.
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Step 2Pour over lamb and marinate for 2 hours in the fridge.
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Step 3Remove lamb from marinade and place on a rack in baking dish, fat side up. Pat with paper towel to remove excess moisture.
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Step 4Score fat with a sharp knife. Cover bone tips of cutlets with foil so they don't burn.
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Step 5Warm honey and extra lemon juice, brush onto the lamb fat, then sprinkle with fennel seeds.
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Step 6Bake at 180C for 40 minutes, or as required, basting throughout cooking time with the honey and lemon mixture.
Recipe Notes
I sometimes use olive oil, but this solidifies in the fridge.
I serve this with a potato bake and either a salad or steamed vegetables, depending on the season.
35-40 minutes gives me a medium rack. If you prefer it well done, it will probably need 50 minutes depending on your oven and how much is in it.
Each lamb rack should have 3 or 4 cutlets per pack.
Recipe Reviews (4)
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