Alive and Cooking

Lamb Re-Rack

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8 lamb cutlets
1 sheet puff pastry
1 sprig rosemary
Splash olive oil
40g pine nuts
1 clove garlic
1/4 preserved lemon
Salt and pepper
1 egg


1. Place rosemary, pine nuts, garlic, chopped preserved lemon and olive oil in a mortar and pestle and crush until a paste is achieved.

2. Smear the paste over individual lamb culets then place four of them together on top of half a sheet of puff pastry. Wrap and seal with egg wash (repeat with the second four cutlets).

3. Glaze the top with egg wash then bake at 200C for 12-20 minutes (dependant on how well cooked you like your lamb) or until crispy.

4. Served with vegies.

Lamb Re-Rack