Photo: Emiliano Vittoriosi
Feta-crusted lamb with rich tomato sauce
13 ingredients
20 min + 30 min
Serves 2
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As the lamb roasts, little nuggets of feta from the crust melt into the gutsy, tomatoey, garlicky sauce
Estimated Nutrition (whole recipe, rough)
740
Calories
38g
Protein
46g
Fat
49g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| White Bread | 1 slice (30g) white | 79 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 7-or 8-bone rack of lamb , trimmed of fat, then cut into two racks
- few thyme sprigs, left whole, plus extra sprigs to serve
- 1 tbsp extra-virgin olive oil , plus extra for frying and drizzling
- zest ½ lemon
- 2 garlic cloves , crushed
- 1 tsp dried oregano
- 20g pack flat-leaf parsley
- 1 fat or 2 regular garlic cloves , crushed
- 400g can cherry tomatoes
- 50g feta cheese , finely crumbled
- zest ½ lemon
- pinch dried oregano
- ½ slice white bread (use day-old if you can), whizzed into crumbs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes