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Recipe for hot cross bun-crusted lamb rack, salsa verde and purple sprouting broccoli
Photographer: Carolyn Barber

Hot cross bun-crusted
lamb with salsa verde

 

For the lamb

2 lamb racks
1 tbsp olive oil
Salt and pepper


For the crust

2 luxury hot cross buns, blended into rough crumbs
40g unsalted butter, softened
30g parmesan, finely grated
½ pack parsley, finely chopped
1 lemon, zest only
Pinch salt


For the salsa verde

2 banana shallots, finely chopped
3 tbsp olive oil
½ tin anchovies
2 tbsp capers
1 lemon, juice only
1 pack fresh parsley, finely chopped
1 pack fresh mint, finely chopped


200g purple sprouting broccoli to serve


1. Preheat oven to 200°C. Lightly oil and season the lamb racks.

2. Mix the bun crust ingredients and press onto the lamb racks.

3. Roast for 12-15 minutes and allow to rest for 5-10 minutes.

4. Meanwhile, place the chopped shallots and olive oil into a small saucepan and cook until soft and sweet.

5. Add the anchovies, capers and lemon juice and continue to cook for 2 minutes. Stir the chopped herbs through.

6. Serve the lamb with steamed purple sprouting broccoli dressed with salsa verde; add extra salsa verde on the side.