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Philippine Artisan Flavoured Sauces, Condiments & Preserves

Product to use

Kalamansi Marmalade

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1 rack of lamb (6-8 chops)

1/2 cup breadcrumbs

1/2 cup kalamansi marmalade

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

2 garlic cloves, minced

1/2 onion, chopped

1 tablespoon butter

1 tablespoon of dried herbs

How to

  • Preheat your oven to 400°F (200°C).

  • Season the rack of lamb with salt and black pepper on both sides.

  • In a large skillet, heat the olive oil over medium-high heat. Sear the lamb on all sides until browned, about 2 minutes per side. Remove the lamb from the skillet and set it aside.

  • In the same skillet, add the garlic and onion and sauté for 2-3 minutes until soft and fragrant. Add the butter and let it melt.

  • Add the breadcrumbs, rosemary, and thyme to the skillet and stir to combine. Cook for another 2-3 minutes until the breadcrumbs are toasted and golden brown.

  • Spread the kalamansi marmalade over the top of the rack of lamb, making sure to coat it evenly.

  • Spread the breadcrumb mixture over the marmalade, pressing down gently to adhere the breadcrumbs to the lamb.

  • Place the rack of lamb in a roasting pan and roast for 15-20 minutes for medium-rare, or until the internal temperature of the lamb reaches 130-135°F (55-57°C).

  • Remove the lamb from the oven and let it rest for 5 minutes before slicing it into individual chops.

  • Serve over some stir-fry vegetables

Indulge in the exquisite flavors of a perfectly prepared Rack of Lamb with Kalamansi Breaded Crust Top and Breadcrumbs. This culinary masterpiece combines the tenderness of a succulent rack of lamb with the zesty tang of kalamansi marmalade and the delightful crunch of golden breadcrumbs.

Rack of Lamb with Kalamansi Breaded Crust Top

4 -6 servings

40 mins