| Created by | Spinneys |
| Prep time | 20 minutes |
| Resting Time | 10 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 494 |
| Fat | 22g |
| Saturates | 5g |
| Protein | 34.4g |
| Carbs | 39.6g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat 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.
