Method
1. Preheat oven to 180c.
2. Tear the bread, place in a food processor and process to make breadcrumbs.
3. Combine in a bowl with the thyme, garlic, pepper and Oil.
4. Spead the outside of the lamb racks with mustard and then press into the crumb mixture firmly.
5. Heat a large non stick frying pan to medium, place lamb racks, breadcrumb-side down into pan, cook for 2 min's or until brown.
6. Carefully remove racks and transfer to a backing dish and bake for 30 mins.
7. Remove and loosely cover with foil and rest for 5 mins.
8. Meanwhile, blend flour in a small saucepan with 1/3 cup of stock until smooth.
9. Add remaining stock, cranberry sauce and ginger, stir over high heat until simmering, cook for 2 mins.
10. Cut each rack unti 4 and serve each person 2 pieces. Drizzle with sauce
11. Serve with roasted potatoes, steamed vegetables and your favorite red wine. |
Ingredients
2 x 8 Rib Edgewater Meats Frenched and trimmed racks of Lamb
4 Slices wholemeal bread, crust removed.
1 Tablespoon thyme leaves
2 Cloves garlic, crushed
Black pepper, to taste
1 Tablespoon Olive Oil
2 Tablespoons Dijon mustard
1 Tablespoon plain flour
1 Cup (250ml) chicken stock
1/2 Cup (140ml) whole berry cranberry sauce
2 teaspoons grated ginger |
