These are an absolute treat!
Lamb, rosemary and garlic go so well together and these morsels do not last, I couldn’t take a photo of these nicely plated up as they just flew of the chopping board!
This is classed as caveman food by the boys so they happily eat them with their fingers and even with sides of potatoes and veg they will quite happily eat 5 or 6 cutlets each if given the choice!
I use gluten free breadcrumbs in our house but feel free to substitute for regular bread. To make gluten free fresh bread crumbs I buy a gluten free loaf and process it to crumbs, any leftovers go in the freezer for another day.
4x 8-9 rib racks
150g gluten free fresh breadcrumbs
4 cloves garlic, minced
2 large sprigs rosemary, leaves chopped
50mls olive oil
salt and pepper
Preheat the oven to 220 degrees Centigrade.
In a large bowl, combine the breadcrumbs, garlic, rosemary, oil and salt and pepper.
Lay the racks onto a prepared baking sheet.
Take handfuls of the breadcrumb mix and firmly push it onto the top of the racks until they are all covered with a layer of breadcrumbs.
Pop them in the oven and bake for 25-30mins depending on how you like them, 25mins gives a pink centre, by 30mins it will be cooked through at such a high heat.
Remove from the oven and set aside for 5-10mins to allow the meat to rest, this will ensure the juice stays in the meat when you carve.
I like to pop 2-3 cutlets onto each plate as a first serve.