Herb Crusted Lamb Racks

Eat like a Khaleesi with Game of Thrones Inspired Meals

Whether you're #TeamCersei or #TeamDany, Australian Lamb has the best GoT inspired recipe to transport you straight to Westeros. These delectable meals, fit for a Khaleesi, are the perfect accompaniment while watching the fight for the Iron Throne.

Lambsey Bolton Cutlets: Herb Crusted Lamb Racks with Chargrilled Vegetable Salad

These decadent cutlets are not to be flayed with.

Serves: 4
Preparation: 15 minutes
Cooking: 60 minutes

Ingredients
4 Frenched lamb racks (3-4 cutlets in each)
1/4 cup fresh breadcrumbs
1 tbsp rosemary leaves, finely chopped
1 tbsp flat-leaf parsley, finely chopped
2 tbsp fresh thyme leaves, finely chopped
3 cloves garlic, crushed
3 tsp pesto

Roasted vegetable salad:
500g kipfler potatoes, washed and halved
250g baby carrots
2 tbsp extra virgin olive oil
1 large red onion, cut into thick wedges

1/4 cup pine nuts
80g baby kale leaves

Dressing:
2 tbsp lemon juice
1/4 cup extra virgin olive oil
2 tsp wholegrain mustard

Method
Preheat oven to 200°C. Place potatoes, carrots and oil in a bowl, toss well to combine and place in a single layer on a large oven tray. Season with salt and pepper and roast for 20 minutes. Turn potatoes and carrots and add the red onion. Roast for 15 minutes before adding pine nuts and roasting for a further 5 minutes. Set aside and keep warm.
Place lamb in a roasting dish. Combine breadcrumbs, herbs, garlic and pesto in a bowl and mix well. Press evenly over lamb racks.
Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or until desired doneness. Remove lamb and cover loosely. Rest for 5 minutes before cutting the racks into cutlets.
Meanwhile, make the dressing by mixing lemon juice, oil and mustard. Add kale to the vegetable mix and pour over the dressing. Toss gently to combine and serve alongside the lamb.

Tips:
Once cooked, it is recommended to rest for 1 minute per 100g of lamb
If you have leftovers, you can serve the next day with a nice garden salad