Spring Suppers: Crusted Rack of Lamb for Luke
By Miss Dahl's Voluptuous Delights Cookbook
Published on 26 April 2022
Sophie's brother Luke loves lamb, the bloodier the better. He was up in arms that there wasn't a lamb recipe in the book. So although Sophie doesn't eat lamb, she added this for him in all its juicy, crusted glory, and for all lamb-loving-carnivores out there.Time and servings
1 hr 5 minsTotal time
2Servings
10 minsPrep time
55 minsCooking time
Ingredients
- 1 egg white
- 2 tbsp of ground almonds
- 1 drizzle of olive oil, plus 2 tbspns for the sweet potatoes
- 1 garlic clove, peeled and chopped
- 0.5 tsp of ground cumin
- 1 handful of fresh mint, finely chopped
- 1 handful of fresh parsley, finely chopped
- 1 handfuls of fresh coriander, finely chopped
- 2 medium sized sweet potatoes, peeled and cut into fat chunks
- 2 three-racks of lamb
Method
Step 1
First, brown the lamb in a searing hot pan with a little bit of olive oil. You just want to seal the juices in, so literally brown it for just a few minutes.Step 2
Preheat the oven to 190ºC/170ºC fan/Gas 5.Step 3
In a mixing bowl, whisk the egg white and add the ground almonds, garlic, cumin and the herbs. Mix well and then pat on top of the lamb, making sure it is properly covered.Step 4
You want to put the sweet potatoes in the oven about 25 minutes before the lamb, in a roasting tray, covered with the rosemary and some splashes of olive oil.Step 5
When they have done their time, add the lamb to the oven in a separate tray next to the sweet potatoes and cook for 20 minutes, less if you like it really rare. The sweet potatoes should be done at exactly the same time as the lamb if you time it like this.