Pangrattato (Italian for breadcrumbs) is a tasty, crunchy crumb mixture that’s great for topping pasta, risotto, salad or meat. Good bread makes good crumbs, so be sure to use Amano brioche or sourdough for this recipe.
Serves 2, but easily doubled, if required
1 Good Grocer rack of lamb, at room temperature
Sea salt and freshly ground pepper
4 zucchini, thickly sliced
200gm tomato medley, halve larger tomatoes
2 tbsp chopped fresh oregano
1 cup stale bread, such as Amano brioche or sourdough
1 tbsp butter
2 cloves garlic, chopped
Finely grated zest of 1 lemon
1. Preheat oven to 200°C. Rub lamb meat with oil and season all over with salt and pepper. Heat a pan; add the lamb and brown on both sides. Transfer to an oven pan, surround with zucchini and tomatoes and scatter with oregano.
2. Roast for 20-25 minutes for medium, or 5 minutes longer depending on your preference for pink meat. Remove meat to rest for 5-10 minutes before carving.
3. To make pangrattato, blitz the stale bread in a food processor until it forms crumbs. Heat butter and 1 tbsp oil in a frying pan; add the breadcrumbs and a sprinkling of salt. Cook, stirring and tossing for 4-5 minutes, until crisp and golden brown. Add garlic and cook for a minute more.
4. Remove from heat then stir in zest, season with pepper and a little more salt, to taste. Transfer to a bowl.
5. Slice lamb into cutlets and serve on a bed of vegetables. Sprinkle pangrattato generously over the dish.