7-or 8-bone rack of lamb, trimmed of fat, then cut into two racks

few thyme sprigs, left whole, plus extra sprigs to serve

1 tbsp extra-virgin olive oil, plus extra for frying and drizzling

1 tbsp garlic infused oil

zest ½ lemon

1 tsp dried oregano

For the sauce

20g pack flat-leaf parsley

1 tbsp garlic infused oil

400g can chopped tomatoes

For the crust

50g feta cheese, finely crumbled

zest ½ lemon

pinch dried oregano

½ slice gluten free white bread, whizzed into crumbs



Marinate the lamb first. Put the racks into a non-metallic dish and mix the thyme,  lemon zest, garlic oil and half the oregano in a bowl. Rub this all over the lamb, then leave to marinate for at least 30 mins or up to 24 hrs. It’s important that you cook the lamb from room temperature rather than fridge cold, so if you’re cooking within 1 hr or so, leave it out of the fridge.

For the sauce, finely chop the parsley stalks. Heat a large ovenproof frying pan or wide casserole, then add 1 tbsp olive oil. Add the the stalks, then soften for 1 min. Add the tomatoes and remaining oregano, then simmer for 5 mins until saucy. Chop the parsley leaves roughly and add half to the pan. Heat oven to 230C/fan 210C/ gas 8. Make the crust by mixing the remaining parsley leaves, feta, zest, oregano and gluten free breadcrumbs in a bowl.

When you’re ready to cook the lamb, leave most of the tasty marinade on the meat, season it well with salt and freshly ground pepper, then press the crust onto one side of each piece. Sit the racks in the sauce, with the crust-side facing upwards. Strew the thyme sprigs from the marinade over the lamb and into the sauce, then drizzle everything with a little extra virgin olive oil. Roast the lamb in the sauce, uncovered, for 20 mins (for pink and juicy meat) until the crust is golden and the sauce thickened.

Leave to rest for 10 mins, loosely covered, so that the crust doesn’t go soggy, then carve the lamb between each bone to make cutlets. Serve the crusted cutlets with spoonfuls of the intense, roasted-down tomato sauce. Garnish with thyme.

Recipe adapted from: Good Food

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