Lamb Rack with Rosemary

Ingredients

• 1 racklamb rack, frenched
• 2 tbspfresh rosemary, chopped
• 2 clovesgarlic, minced
• 2 tbspolive oil
• 2 largeskinless chicken breasts
• 1 cupall-purpose flour
• 2 largeeggs, beaten
• 2 cupsbreadcrumbs
• 1 cupmarinara sauce
• 4 slicesham, thin
• 1 cupmozzarella, shredded
• 500 gpotatoes, cut as chips
• salt and pepper

Instructions

1. 1
   Preheat oven to 200 °C. Rub lamb rack with 1 tbsp rosemary, 1 tbsp olive oil, garlic, salt and pepper. Let stand 15 minutes.
2. 2
   Sear lamb in an oven-proof pan over high heat for 2 minutes per side. Transfer to oven and roast 15–18 min for medium-rare. Rest 5 minutes before slicing.
3. 3
   Meanwhile heat oil to 180 °C for chips. Fry hand-cut potato chips until golden and crisp, about 5 minutes. Drain on paper towel and season with salt and the remaining rosemary.
4. 4
   Butterfly chicken breasts and pound to 1 cm thickness. Season both sides. Dredge in flour, dip in egg, press into breadcrumbs.
5. 5
   Heat 2 cm oil in a frying pan. Fry schnitzel 3–4 minutes per side until golden. Rest briefly.
6. 6
   Place schnitzels on a tray, top each with marinara, a slice of ham and mozzarella. Grill 3 minutes until cheese melts.
7. 7
   Serve lamb chops alongside the crumbed chicken, spooning melted tomato sauce over the schnitzel, with chips on the side.