- 2 racks of lamb, 400g – 500g each
- 2 teaspoons oregano
- Olive oil
- 2 crushed cloves garlic
- 2 tablespoons fresh crumbs
- 1 tablespoon chopped parsley
- Sea salt and milled black pepper
- For the chicory:
- 4 heads chicory
- 2-3 tablespoons grated Parmesan (optional)
Season the lamb and place in an oiled roasting dish. Mix the oregano with 2 tablespoons olive oil and the crushed garlic. Spread over the lamb.
Roast at 220°C for 15 minutes.
Cover with foil and leave to rest for 5 minutes. Mix the crumbs with the oil and stir-fry in a non-stick pan until crisp and golden. Mix with the parsley and a little lemon zest. Sprinkle over the lamb. Slice each rack in half for serving.
To roast the chicory: Rinse and dry the chicory. Halve lengthways and arrange on an oiled roasting dish just large enough to take them snugly.
Season and moisten with oil. Roast at 220°C for 15 minutes. If you like, sprinkle with cheese or shredded coppa or pancetta. Return to the oven for another 5 minutes.