Title: Rack of Lamb with Sundried Tomato Crust
Categories: Waitrose2
Yield: 4 servings

55 g Fresh white bread; (2oz)
45 ml Waitrose Italian Sundried
-Tomatoes; (3tbsp)
30 ml Oil; (2tbsp)
1 Clove garlic; peeled and
-roughly
; chopped
15 ml Fresh basil; chopped (1tbsp)
5 ml Bart Spices Dried Oregano;
-(1tsp)
Salt and freshly ground
-black pepper
2 Racks New Zealand lamb

---------------------------------THE SAUCE---------------------------------
100 ml Waitrose Passata; (31/2fl
-oz)
1 Lamb stock cube
200 ml Water; (7fl oz)

Place the bread, tomatoes, half the oil, garlic, herbs, salt and pepper
into a food processor and process until the mixture resembles fine
breadcrumbs.

Season the lamb racks. Heat the remaining oil in a frying pan and brown the
lamb for 2 minutes on each side.

Allow to cool slightly, then press the tomato mixture firmly onto the top
of each rack and place in a roasting tin in a preheated oven at 200øC,
400øF, gas mark 6 for 15-20 minutes.

Meanwhile, to make the sauce, place the passata, stock cube and water into
a saucepan, bring to the boil and simmer gently for 15 minutes.

To serve, cut each rack in half, and arrange on individual plates. Serve
with the tomato sauce and pesto-flavoured mashed potato.

Converted by MC_Buster.

NOTES : Rack of lamb looks impressive, yet it is quick to prepare and cook.
This recipe uses the Mediterranean flavours of sundried tomatoes, oregano
and basil to give the lamb a delicious crust.

Converted by MM_Buster v2.0l.