Jump to recipe
A colourful and flavoursome, easy to make and delicious to eat Mediterranean rack of lamb. Great for dinner parties, date night, or dining alone.
Ingredients
- Rack of four lamb cutlets (French Trimmed)
- Assorted cherry tomatoes, 1 pack, chopped in half
- 4 small cooking chorizo
- 1 clove garlic, crushed, finely chopped, or grated
- Half a red onion, finely sliced
- 4 Tablespoons pesto (ready made perfectly fine, or see my recipe here)
Instructions
- Trim the fat off the rack of lamb, leaving about half a centimetre on top (optional). Score the fat diagonally, to make a criss-cross pattern.
- Chop the chorizo into rough chunks and add to a dry frying pan on medium heat. fry for 2 minutes until some of the oil is released.
- Add sliced onion and garlic and cook until chorizo is lightly browned and onions and garlic are soft. Take off the heat and put to one side
- Place the tomatoes over the base of a small roasting tin, then spoon over the chorizo onion mixture. Season with salt, and generously with pepper.
- place rack of lamb on top of the mixture, and spoon over the pesto. cover the fat with a thin layer of the pesto.
- Bake in the over at 200 Celsius for 30 minutes
Notes
If the top of the lamb begins to brown too early, cover with foil and remove foil for the last five minutes of cooking. A delicious sauce will make itself at the bottom of the pan from the juices.
Goes well with couscous, flatbreads, or crusty bread for texture.
Powered by Zip Recipes
https://www.sabrinagoodlife.com/portfolio/mediterranean-rack-of-lamb/