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.
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