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Preheat the oven to 200°C. Bring the lamb racks to room temperature.
Place bread, cheese, garlic, basil and parsley in a food processor and whiz until fine crumbs. Place in a bowl, then stir in the cream, egg yolks and sundried tomato paste, reserving 2 tbs for the sauce. Season.
Season the lamb. Heat oil in a frypan over medium-high heat. In batches if necessary, cook the lamb, turning, for 5 minutes or until golden and browned all over. Set aside to cool. Press crust onto the skin-side.
Place lamb, crust-side up, in a roasting pan, drizzle with oil and roast for 12 minutes, adding the tomatoes for the final 5 minutes. Remove the lamb from the pan and rest, loosely covered with foil, for 5 minutes.
Meanwhile, combine the consommé and remaining 2 tbs sundried tomato paste in a small saucepan over medium heat. Simmer for 5 minutes, then strain. Serve the lamb racks with the tomatoes and gravy, and garnish with the extra basil.