Enjoy with CABERNET MERLOT
This would have to be my favourite way to have lamb.
Ingredients: 4 Frenched lamb racks 4 cutlets each, trimmed – 2 bunches rosemary – 2 or 3 cloves of garlic finely chopped – 3 tablespoons parmesan cheese freshly grated – 2 cups bread crumbs – 2 cups plain flour – 2 eggs – milk – extra virgin olive oil – butter – sea salt flakes – freshly ground black pepper.
Preheat oven to 180 degrees C.
Place eggs into a mixing bowl and beat slightly, add a good splash of milk and a couple tablespoons of olive oil and mix well.
Place bread crumbs in another bowl, add the parmesan cheese, garlic, rosemary, season liberally with salt and pepper and mix ingredients together.
Take racks one at a time and roll the loin part in the flour, being careful only to get flour on the meat and not on the bones.
Take the floured lamb racks and dip the floured part in the egg wash, allow excess to drip off and place the rack in the bread crumb bowl, covering them well with crumbs.
Place a pan on medium heat, add enough oil to cover the base of the pan and add a couple tablespoons of butter, then lightly brown the racks on all sides and set on oven tray standing up. Then into the oven for 16 to 18 minutes.