Crusted Rack of Lamb
A variation on the classic; crusted lamb with some chilli and
turmeric.
Ingredients
- Rack of lamb; 2-4 bones per person
- One large lime, juiced
- 50-75g of pine nuts
- Half a small bunch of mint leaves
- Baby spinach, about a handful
- 2 serrano chillis
- 1-2 teaspoons of turmeric
- Broccolini; 3 florets per person
Method
-
Place a cast-iron pan in the oven, and heat to 170°C.
-
Juice the lime, and place the juice, the ripped mint leaves,
pine nuts, spinach leaves, turmeric and chillis into a food
processor, and give a few quick bursts until the mixture is
well-blended but coarse. If you don't like turmeric, leave it
out and it's just as good.
-
Cut the lamb into pieces of 2-3 bones each, and then coat the meat
with a 3-4mm thick coating of the blended mixture, placing the lamb
bone side down on the cast-iron pan. Place the broccolini on the
pan too, spaced out, and drizzle a light bit of olive oil over the
broccolini and meat, just a minimal amount to stop it all sticking.
-
Cook for about 20 minutes until the lamb is light brown, and then
flip both the lamb and broccolini. Leave for a further 15-20 minutes,
making sure the crust does not darken too heavily.
-
Remove the pan from the oven, and place the broccolini on some paper
towel to soak up the olive oil. Place the pieces of lamb on a
chopping board to rest for 5 minutes before serving.
-
Enjoy! The meat should still be pink in the middle, and the crust
should be firm but not crisp.