Walnut & Herb Crusted Lamb Racks
Walnut & Herb Crusted Lamb Racks
Good quality lamb racks coated in an irresistible blend of walnut, herbs and dijon mustard crust are perfect to serve for Christmas.
Servings 4
INGREDIENTS
- 1 pack Pure South Lamb French Rack (1kg)
- 1 A knob unsalted butter
- 1 cup walnut pieces, chopped
- 2 tbsp thyme, chopped
- 2 tbsp rosemary, chopped
- 2 cloves garlic, minced
- 1 tsp coarse salt
- 1 tsp freshly cracked black pepper
- 1 tbsp avocado oil with rosemary
- ½ cup dijon mustard
INSTRUCTIONS
- Take the lamb out of the fridge and let it come to room temperature. Preheat theoven to 180C.
- Sprinkle salt and black pepper all over the lamb and sear in a hot frying pan on a high heat with oil and butter for 2-3 minutes, turning with tongs until golden allover.
- Put the racks on a roasting tray and let cool.
- In a cordless blender, pulse walnuts, thyme, rosemary, garlic until well combined. Add oil, season with coarse salt and cracked pepper. Mix well.
- Generously brush mustard all over lamb. Press walnut mixture onto mustard toform a crust.
- Roast for 25 minutes, until the crust is crisp. Remove the lamb from the oven andleave to rest for 10 minutes before serving with the roast baby carrots (optional).
