Herb Crusted


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Herb Crusted Rack of Lamb with Capanata, Pecorino & Rocket Salad

Enjoy this mouth watering Union Station Rack of Lamb recipe from renowned chef Daniel Myers of Wyton Catering.

Union Station is the best I have cooked with in my 22 years as a chef nationally and internationally and is premium Australian product I love to cook for my customers, family and friends.

The focus on animal welfare and the fact that it’s all free range and grass fed is evident in the superior quality of the produce.

I know the product has been sourced and produced within kilometres of each other, ensuring it maintains that beautiful, natural flavour. Simply delicious.

Daniel Myers, owner and executive chef, Wyton Events and Catering

Servings


Ingredients
  • 1 Union Station lamb rack
  • 1 cups fresh breadcrumbs
  • 1 bunch thyme
  • 1 bunch parsley
  • 1 red onion
  • 1 capsicum
  • 1 zucchini
  • 500 ml passata
  • 100 g capers
  • 1 bunch basil
  • 100 g pecorino (or parmesan)
  • 200 g wild rocket
  • 3 tbsp tomato paste
  • 3 cloves garlic
  • salt and pepper

Servings


Ingredients
  • 1 Union Station lamb rack
  • 1 cups fresh breadcrumbs
  • 1 bunch thyme
  • 1 bunch parsley
  • 1 red onion
  • 1 capsicum
  • 1 zucchini
  • 500 ml passata
  • 100 g capers
  • 1 bunch basil
  • 100 g pecorino (or parmesan)
  • 200 g wild rocket
  • 3 tbsp tomato paste
  • 3 cloves garlic
  • salt and pepper


Instructions
  1. Preheat oven to 180 degrees celsius

  2. Season Union Station lamb rack with salt and pepper. In a frypan over high heat, sear all sides until a caramelised crust forms.

  3. In a bowl mix the breadcrumbs with the finely chopped parsley, thyme and olive oil. Place the Union Station lamb rack in a roasting dish and coat with the breadcrumb mixture.

  4. For a deliciously pink, medium-rare dish roast for 15 minutes, cover and set aside to rest for a further 15 minutes.

To make the caponata
  1. Dice the red onion, capsicum and zucchini and saute with sliced garlic until soft. Add the tomato paste and cook for two minutes, before adding the passata.

  2. Season with salt and pepper to taste and simmer until it thickens.

  3. Add capers and chopped basil to caponata, slick Union Station lamb rack in half, top with caponata and serve immediately.