Feta and semi-dried tomato crusted lamb

Feta and semi-dried tomato crusted lamb

Ingredients (serves 2)
* 40g semi-dried tomatoes, finely chopped
* 40g feta cheese, crumbled
* 1/4 cup fresh white breadcrumbs
* 2 teaspoons pinenuts
* 2 tablespoons thyme leaves
* 1 egg yolk
* 2 x 3-cutlet racks of lamb, trimmed
* 1 sebago potato, peeled, cut into 2cm cubes
* 1 carrot, peeled, cut into 2cm cubes
* 1 sweet potato, peeled, cut into 2cm cubes
* 200g piece Jap pumpkin, peeled, cut into 2cm cubes
* 2 tablespoons olive oil
* dressed salad leaves, to serve


Method
1. Preheat oven to 200°C. Combine semi-dried tomato, feta, breadcrumbs, pinenuts, 2 teaspoons thyme leaves, egg yolk and salt and pepper in a bowl. Using clean hands, mix until well combined. Place lamb racks on a chopping board.
2. Coat each lamb rack in breadcrumb mixture, pressing on with fingertips. Place racks, interlocking cutlet bones, in the centre of a greased roasting pan.
3. Combine potato, carrot, sweet potato, pumpkin, oil, remaining thyme leaves and salt and pepper in a large bowl. Toss to coat. Spoon vegetables around edge of roasting pan. Roast for 25 to 30 minutes for medium lamb or until cooked to your liking. Transfer lamb racks to a plate. Cover. Stand for 10 minutes. Increase oven temperature to 250°C. Roast vegetables for a further 8 minutes or until golden and crisp.
4. Cut lamb racks into cutlets. Serve with vegetables and salad leaves.

Source
Super Food Ideas
Recipe by Dixie Elliott