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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.