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

    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.

     

     

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