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Pinenut and Rosemary Crusted Lamb Racks

Pinenut and Rosemary Crusted Lamb Racks
  • Serves: 4
  • Prep: 25 mins
  • Cook: 35 mins
  • Cut: French rack


  • ½ cup fresh breadcrumbs
  • 1 tsp minced garlic
  • 2 Tbsp chopped rosemary leaves
  • 50g butter, grated
  • ¼ cup pinenuts
  • 1 rasher bacon, finely chopped (optional)
  • 2 lamb racks with 8 chops, well trimmed
  • 4 medium tomatoes, blanched and peeled
  • ½ cup beef or chicken stock
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped black or green olives


  1. In a bowl rub together the breadcrumbs, garlic, rosemary, butter, pinenuts and chopped bacon if using. Press half of the mixture onto the meaty side of each lamb rack and place on a roasting dish. Beside them place the four tomatoes.
  2. Roast at 220°C for 25-30 minutes. If you like your lamb well done cook for 35 minutes. Remove from the oven and set the lamb aside.
  3. Place the baked tomatoes into a saucepan and squash with a wooden spoon or masher. Remove any chunky core pieces. Add the stock, rosemary and olives and simmer for 5 minutes. Season well with salt and pepper.
  4. Carve each loin in half.
  5. Serve lamb with the squashed tomato and olive sauce and your favourite potatoes.

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  © 2013 Alliance Group

  © 2013 Alliance Group