Do you ever think about cooking dinner in terms of ROI (return on investment) - or is that just me?? Well if you do, this one totally hits the spot! Lets have a look at this a little further:
Meals that don’t have a good ROI:
Take ages to prepare yet and either don’t taste great, or don’t taste any better than a shop bought version (homemade puff pastry would fall into this category for me) Take ages to prepare, and the kids moan and push half of it to the side of their plate (grrr) Ingredients cost a lot of money, and it tastes ok (or worse) Lots of bowls, pans and dishes used to prepare the meal, and it tastes ok (or worse) - there’s a lot to be said for tasty one-pan meals
Meals that do have a good ROI:
Quick to prepare/cook and tasty Uses store cupboard ingredients, leftovers or the odds and ends in your fridge when your fridge is ’empty’ and is tasty Is freezable, so you can batch cook and freeze in portions for a quick dinner - and is tasty Looks impressive, tastes great and is easy and/or quick to prepare
Now these racks of lamb are so delicious - succulent, flavourful, quick and easy to prepare and cook, AND they look impressive too. Which means they’re a great idea for that all important Easter Dinner! First we mix garlic, lemon zest, thyme, parsley, olive oil and salt & pepper in a bowl. Half of this mixture is spread onto the skin side of the two racks of lamb. This adds lovely flavour, and also helps the breadcrumb mixture to stick. Next we add breadcrumbs to the remaining herb mixture in the bowl, along with some paprika (for a bit more colour). Roll the skin-sides of the lamb shanks in the crumb mixture, then cook in the oven for 20 minutes for the perfect medium-rare finish.
That’s it! Done!
I like to serve it with veggies and saute potatoes or boiled baby new potatoes.
Check out the recipe video here:
The Garlic Lemon and Thyme Crusted Rack of Lamb Recipe:
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