Feta-crusted Lamb with Rich Tomato Sauce

Gourmet Club

Feta-crusted Lamb with Rich Tomato Sauce

Recipe Type: Main

Author: Westin Gourmet

Prep Time: 20 mins

Cook time: 30 mins

Total Time: 50 mins

Servers: 5

Who knew lamb and feta cheese complimented each other so well! Combined with a garlicky tomato sauce, our feta crusted lamb makes the perfect meal for two and only takes 50 minutes to make! Perfect!

Ingredients

8 Bone rack of lamb
3 Thyme sprigs
1tbsp Virgin olive oil
Lemon (zest only)
2 Garlic cloves
1tbsp Dried oregano
20g Parsley
2 Garlic cloves (for the sauce)
400g Can cherry tomatoes
50g feta cheese
Lemon (zest only for crust)
Pinch oregano
Slice of day old white bread

Instructions

Before you begin cooking, you will first need to prepare your ingredients. Start by taking your rack of lamb, trimming off the fat, then cutting it into 2 racks. Next crush all your garlic cloves (splitting them in half); crumble your feta cheese and take your bread and whiz it in a blender until it becomes crumbs.
Once your ingredients are ready, you will need to marinate your lamb. To do this place your lamb into a non-metallic dish before mixing your thyme, oil, lemon zest (1/2), garlic (from 2 cloves) and half of your oregano in a bowl.
Rub this mixture into your lamb, then leave to marinate for 30mins (for a stronger flavour you can leave your lamb to marinate for 24 hours. Just remember to have your lamb sitting at room temperature for at least 1 hour before you cook).
To create your sauce, chop your parsley stalks, then heat 1tbsp of oil in a casserole dish. Add your remaining garlic and stalks and leave to cook for 1 minute until they are soft.
Next add your tomatoes and your remaining oregano and simmer for 5 minutes. Using a wooden spoon, pop your cherry tomatoes to release their juice and seeds.
As your sauce is simmering, chop up your parsley and add half to your casserole dish.
Preheat your oven to 230C.
Next you will need to make the crust for your lamb. Taking your remaining parsley leaves, feta, lemon zest, oregano and breadcrumbs, mix together in a bowl.
Once you are happy with how long your lamb has marinated for, you will need to cook it, but first you will need to add the crust.
Begin by leaving most of the marinade on the lamb (this will add to the flavour), then season your lamb with salt and pepper. Next take your crust mixture and press it onto one side of each piece of lamb.
Place your lamb into your sauce (keeping the crust side facing up), then cover with sprigs of thyme.
Finish by drizzling your lamb with olive oil, and placing into your oven for 20 minutes where the meat will become pink and juicy, your crust will become golden and your sauce will thicken.
Leave you lamb to rest for 10 minutes (loosely covered), then carve into cutlets and serve with rice.