A good hearty rack of lamb recipe is equal to 100% food satisfaction. It is this feeling that doesn’t come very often because good food only satisfies the very meticulous and appreciative palate. My rack of lamb with walnuts and herbs crust is what gives the taste that satisfaction.
It is oozing with juices from the lamb that is trimmed of excess fat, crusted with walnuts and herbs to give it the crunch in every bite and seared on every side to seal and enhance the flavor of the lamb. Chunks of potatoes are a good company for this dish as it absorbs all the tenderness and juices of it.
A rack of lamb is a cut from the rib cage of a lamb. It has 8-9 ribs in a full rack that can be cut into several chop lambs. The method of cutting the ribs from trimming the meat and the fat so that the rib bones are exposed is called Frenching. It is done with expertise usually by a butcher as it is an expensive cut of meat. Frenched rack of lamb cooks evenly and easier and can be a centerpiece for a nice presentation on the table. Lamb has a mild taste and is adaptable to every flavor and seasonings. It easily captures the taste that you want to highlight with the meat. The process of roasting it is uncomplicated and simple.
In this dish, the lamb is seared brown on every side to enhance all the flavors of the lamb and it gives a little crunch from the beautiful crust with the walnuts and other herbs contribute to the great taste of the crust. What’s more is that it has chunky potatoes that will give you a full meal and energized you throughout the day. It also locks in all the juices from the lamb and as you cooked it the juices of the lamb are squirting like crazy. A must try dish.
Rack of lamb with walnuts and herbs crust is very easy to prepare. You can try out our recipe for this dish with an easy to follow step by step guide to help you in making this a perfect dish that you can prepare with friends and family and they definitely will marvel at it on their visit. All ingredients can easily be found at your nearest local groceries and supermarkets.
Rack Of Lamb With Walnuts And Herbs Crust Recipe
- 1 rack of lamb, trimmed, cut into half with 3 cutlets per portion
- 1 tablespoon olive oil
- Salt and pepper to taste
Walnut and herb crust
- 1 oz fresh breadcrumb
- 2 tablespoons parsley, thyme, rosemary chopped
- 2 garlic cloves, crushed
- 2 tablespoons walnut chopped
- 1 tablespoon olive oil
- 1 ½ tablespoons Dijon mustard ( or hot mustard)
- 2 cooked potatoes
- 3 oz mixed sundried tomato, olive in olive oil, drained and coarsely chopped
Roast lamb racks
- Preheat oven to 220'C
- Slightly core the surface of the lamb racks in a lattice pattern with a sharp knife
- Sprinkle the racks of lambs with salt and pepper, make sure they are thoroughly coated
- Heat the olive oil in a frying pan on high heat
- Seal the lamb racks all the sides until they are brown
- Transfer the lamb racks to a baking tray, place into the oven
- Roast the lamb racks for 8 minutes
Prepare the crust
- While the lamb racks are cooking prepare the crust
- Mix well all the ingredients except mustard
- After 8 minutes, remove the lamb racks from the oven
- Brush the lamb racks generously with mustard
- Press the crust mixture to the lamb racks to coat them evenly
- Allow the lamb racks to rest a few minutes
Meanwhile, prepare the chunky potatoes
- Place potatoes with chopped olive, sundried tomatoes in a bowl
- Use a spoon to press potatoes into chunky pieces, then mix well with chopped sundried tomatoes and olive, season to taste with salt and pepper
- When ready to serve, place the lamb racks back to the oven and roast for 5 minutes or until the crust is brown and crispy
- Make the chunky potatoes warm in the microwave, then place on plates.
- Slices the lamb racks into three, top on the potatoes with a sprig rosemary
- The organic lamb rack is so healthy, and they have been trimmed and less fat. You will save time to prepare
- The lamb roast in this way to be seared brown all sides enhance the flavor of the lamb
- When you place the lamb rack in the oven to roast before crusting let it nearly cook through
- When you coat the crust you can wait a few minutes until you need to serve and return to the oven that makes the crust brown and crisp and the lamb is cooked
- If you do not roast the lamb racks before crusting, you need to cover the lamb racks to prevent the crust from burning and uncover a few minutes before it is cooked to your liking. It will take more time
Amount Per Serving
% Daily Value
Total Fat 28.2 g
Saturated Fat 6.3 g
Cholesterol 100 mg
Sodium 1499 mg
Total Carbohydrates 100.5 g
Dietary Fiber 9 g
Sugars 5.6 g
Protein 45.3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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