Almond and Parsley Crusted Rack of Lamb
Photography 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
![Spice-Crusted Lamb Rack with Spinach and Baby Beet Salad]()
RecipeSpice-Crusted Lamb Rack with Spinach and Baby Beet Salad
Article by Sarah Tuck![Rack of Lamb with Red Wine and Balsamic Sauce]()
RecipeRack of Lamb with Red Wine and Balsamic Sauce
Article by Claire Aldous![Rack of Lamb with Crushed Broad Bean and Basil Salsa]()
RecipeRack of Lamb with Crushed Broad Bean and Basil Salsa
Article by Claire Aldous![Rack of Lamb, Mint Barnaise and Braised Peas and Lettuce]()
RecipeRack of Lamb, Mint Barnaise and Braised Peas and Lettuce
Article by Claire Aldous
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.