Halloumi-crusted lamb rack
Serves: 2-3
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Halloumi-crusted lamb rack
This is a real treat for two that needs only 25 minutes of oven time. The halloumi adds a delicious flavour to the coating
Serves: 2-3
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
581Kcal
Fat
28gr
Saturates
14gr
Carbs
31gr
Sugars
4gr
Fibre
0gr
Protein
52gr
Salt
1.7gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 50g fresh white breadcrumbs
- 75g halloumi, grated finely
- 3 tbsp finely chopped mint
- zest of 1 small lemon
- 1 medium egg
- 500g rack of lamb (from the butchery counter), trimmed
- 1 tbsp plain flour
To serve
- 4 tbsp natural yogurt
- 1 tsp harissa paste
Step by step
Get ahead
Prepare to the end of step 2 up to 1 day ahead. Bring to room temperature for 30 mins before roasting
- Preheat the oven to 200°C, fan 180°C, gas 6. Mix the breadcrumbs, grated halloumi, mint and lemon zest in a shallow dish. Season with a pinch of salt and some ground black pepper.
- Lightly beat the egg in another dish. Dust the lamb all over with the plain flour, shaking off any excess, then dip in the egg to coat well. Next press the lamb rack in the breadcrumb mixture, patting it on. Repeat this again (egg and crumbs) for a double layer coating.
- Sit the lamb rack in a small roasting tin and cook for 25 minutes in the middle of the preheated oven until the coating is golden and crunchy and the lamb is cooked but still fairly pink in the middle. If you prefer your lamb more well done, then cook for a further 5-10 minutes. Leave to rest for 5-10 minutes before slicing into chops.
-
Mix together the yogurt and harissa, season; serve alongside the lamb and tabbouleh.TipServe with...almond and parsley tabbouleh
Serve 2
Vegan/vegetarian/dairy free
125g bulgur wheat
500ml hot vegetable stock - use a vegan stock cube if required
juice of 1 small lemon
1 x 30g pack flat-leaf parsley, roughly chopped
30g flaked almonds, toasted
40g dried apricots, chopped, or sultanas or dried sour cherries
1. Put the bulgur wheat in a saucepan and cover with the hot vegetable stock. Bring to the boil and simmer gently for 10-15 minutes until the liquid has been absorbed by the bulgur wheat.
2. Turn off the heat, stir in the lemon juice and cover with a lid. Leave to rest for 10 minutes. 3 Fluff up the grains with a fork; stir in the parsley, almonds and dried fruit, and season to taste.
