Almond and Parsley Crusted Rack of Lamb
Photography by Aaron McLean.
Top succulent racks of lamb with this nutty herb crumb topping for an impressive dinner party treat.
Serves: 4
INGREDIENTS
2 x 8 bone racks of lamb
2 tablespoons Dijon mustard
Crust
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
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeSpice-Crusted Lamb Rack with Spinach and Baby Beet Salad
Article by Sarah Tuck
RecipeRack of Lamb with Red Wine and Balsamic Sauce
Article by Claire Aldous
RecipeRack of Lamb with Crushed Broad Bean and Basil Salsa
Article by Claire Aldous
RecipeRack of Lamb, Mint Barnaise and Braised Peas and Lettuce
Article by Claire Aldous
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!