Parmesan Lemon and Herb Crusted Rack of Lamb with Olive Muffuletta and Roasted Roma Tomatoes

Featuring our Frozen Australia Lamb Chops,

We will be preparing 8 servings of Parmesan Lemon and Herb Crusted Rack of Lamb with Olive Muffuletta and Roasted Roma Tomatoes.


  • 4 x 4-rib racks of Australian lamb
  • salt and pepper to taste
  • 2 C fresh bread crumbs or panko crumbs
  • 1 C parmesan cheese, finely grated
  • ½ C parsley, finely chopped
  • 2 Tbsp mint leaves, finely chopped
  • 2 lemons, zested and juiced
  • 1 Tsp butter, melted
  • 1 egg white
  • 4 medium tomato
  • sea salt and pepper
  • 4 Tbsp olive oil
  • 4 basil leaves, finely chopped

Ingredients for Muffuletta:

  • ¾ C stuffed olives (pimento)
  • ¼ C kalamata olives, pitted
  • ½ C giardiniera (Italian pickled vegetables)
  • 2 large pepperoncini Tuscan peppers (pale yellow long peppers)
  • 4 pickled onions
  • 1 tsp oregano, dried
  • 2 Tbsp olive oil
  • 1 lemon, juiced
  • cracked black pepper

Now let’s get cooking!

Step 1: Preheat oven to 375°F.

Step 2: Season the Australian lamb racks well with salt and pepper, brown in a hot pan with a little oil and let cool.

Step 3: In a large bowl combine the breadcrumbs, parmesan, parsley, mint leaves, lemon zest and juice, butter and egg white and mix well.

Step 4: Press mixture firmly onto the outside skin of the lamb rack in a thick crust.

Step 5: Place lamb racks into a shallow baking dish crust side up and roast 20 minutes until crust is golden brown. Remove from oven and allow to rest, uncovered, 10 minutes.

Step 6: Place tomatoes in a baking tray and sprinkle with a little sea salt and black pepper. Dot crushed garlic over the tomatoes and drizzle with olive oil. Place in the oven with the lamb and bake 15-20 minutes.

Step 7: Combine all the muffuletta ingredients in a large bowl and mix well.

Step 8: Slice the Racks in half and serve accompanied with Muffuletta and roasted tomatoes.

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