المكونات
- Welsh Lamb 2 racks, (approx. 8 bones each), French-trimmed
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Ground Black Pepper To taste
- Spinneysfood Falafel Seasoning 3 tbsp
- Spinneysfood Plain Breadcrumbs 80g
- Spinneysfood Greek-Style Yoghurt 200ml + 2 tbsp
- Spinneys Organic British Cherry Tomatoes on the Vine 250g
- Spinneysfood Orzo Pasta 200g
- Garlic 1 clove
- Lemon 1
- Spinneysfood Fresh Parsley A handful
- Spinneysfood Fresh Mint A handful
- Spinneysfood Fresh Dill A handful
- Spinneysfood Mediterranean Extra Virgin Olive Oil 3 tbsp
Nutrition (Per serving)
- سعرات حرارية 494
- دهون 22g
- المشبعة 5g
- بروتين 34.4g
- الكربوهيدرات 39.6g
- السكريات 6g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Falafel-crusted lamb rack with herby yoghurt orzo
Italian 20 Mins Prep · 30 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Pat the lamb racks dry, then season lightly with salt and pepper. Mix the falafel seasoning and the breadcrumbs in a shallow dish.
- Brush the fat side of the lamb racks all over with 2 tbsp yoghurt. Press the yoghurt-covered side into the seasoned breadcrumbs so that the crust adheres well. Place the crusted racks in a roasting tray, crust-side up, along with the tomatoes.
- Roast for approx. 25 minutes or until a meat thermometer reads 60–65°C for medium. Once done, rest for 10 minutes covered loosely with foil.
- While the lamb is resting, cook the orzo in salted boiling water according to the package instructions until al dente. Drain and cool slightly. Grate the garlic. Zest and juice the lemon. Finely chop the herbs.
- In a bowl, mix 200ml yoghurt, 3 tbsp olive oil, grated garlic and lemon juice and zest. Season with salt and pepper. Stir the herbs into the orzo so that it’s well coated.
- Spread the herby yoghurt orzo on a platter. Top with the lamb racks and roasted tomatoes.
- Serve immediately.