Almond and Parsley Crusted Rack of Lamb

, from Issue #43. September, 2015
Photography by Aaron McLean.
Almond and Parsley Crusted Rack of Lamb

Top succulent racks of lamb with this nutty herb crumb topping for an impressive dinner party treat.

Serves: 4


2 x 8 bone racks of lamb
2 tablespoons Dijon mustard

1 cup packed flat-leaf parsley
2 cloves garlic, crushed
1 teaspoon smoked paprika
finely grated zest 1 lemon
1/3 cup slivered almonds
¾ cup fresh white breadcrumbs
2 tablespoons olive oil
sea salt and freshly ground pepper

Herb Salsa
1/3 cup each packed mint and flat-leaf parsley
2 teaspoons grated fresh ginger
1 clove garlic, crushed
1 teaspoon Dijon mustard
2 tablespoons rice wine or white wine vinegar
1/3 cup vegetable oil
1-2 teaspoons runny honey
sea salt and freshly ground pepper


Preheat the oven to 180˚C.

Trim any skin and excess fat from the lamb and season with salt and pepper.

Heat a sauté pan until hot and quickly brown the racks on both sides. Set aside to cool.

Crust: Put the parsley, garlic, paprika and lemon zest in a food processor and chop finely. Add the almonds, breadcrumbs and oil and pulse to combine but keep the mixture a little coarsely textured.

To cook: Spread the top of the lamb racks with mustard and press on the breadcrumb mixture. Roast for 20-25 minutes for medium rare lamb. Rest loosely covered for 5 minutes before carving and serve with the herb salsa.

Salsa: Place all the ingredients in a food processor and blend until smooth. Season and add a little more honey if needed to balance the dressing.