Recipe: Almond Crusted Rack of Lamb with Roasted Baby Carrots in Lime Dressing
Mouthwatering crusted lamb rack with almonds and panko crumbs served with sweet roasted baby carrots in a lime dressing topped with roasted seeds. This is a meal you won’t want to share and can be enjoyed in any season.
Serves 4 to 6
2 to 4 quality 6 – bone rack of lamb, French trimmed
2 tbsp Dijion mustard
2 cloves of garlic
1 tsp smoked paprika
Fine grated zest 1 lemon
1/3 cup slivered almonds
3/4 cup panko bread crumbs
2 tbsp olive oil
Roasted Baby Carrots
600g baby carrots color of your choice
3 tbsp olive oil
Season with salt and pepper
Crunchy Seed Topping
2 tbsp butter
2 tbsp honey
3 tbsp toasted sunflower seeds
3 tbsp toasted pumpkin seeds
2 tbsp olive oil
1 tbsp lime juice
2 tsp honey
1 garlic clove, crushed
1 tsp finely grated lime zest
Method: Almond crusted lamb rack
Place garlic, paprika, lemon zest, almonds, breadcrumbs, and oil in a food processor and process until roughly chopped and combined.
Spread the top of the lamb racks with the mustard, season with salt and pepper. Press firmly on the lamb in the breadcrumbs mixture.
Arrange lamb on a rack in the oven on level 2 with the tray underneath. If using a meat probe, Insert into the oven and the other end into the meatiest part of the lamb.
Set the NEFF oven on Circo Roasting 165oC. Core temperature 62oC, and add medium steam. The oven will switch off once the Lambs core temperature reaches 62oC. Remove the lamb from the oven and rest the racks for 5 minutes before cutting and dividing the rack.
Convention oven: Carefully place the crumbed racks of lamb on a wire oven rack in the middle of the oven and place a tray underneath, Set the oven on Fan bake 165oC for 35- 40 minutes. You can test the wellness of racks by inserting a small paring knife into the meatiest part of the rack, watch to see how the juices run and if they are too bloody leave for a further 5 minutes
Method: Carrots in lime dressing
Clean carrots and trim the tops to 1cm in length, toss in olive oil and salt and pepper. Place on an oven tray lined with baking paper and bake at 180 degrees for 20 minutes.
Whisk oil, lime juice, and garlic in a bowl, season, and add in a lime zest for your lime dressing.
To make the crunchy seed topping add all the ingredients in a saucepan and gradually melt the butter and honey, once bubbling takes care not to burn the honey but as soon as seeds start to change color take the pan straight off the heat.
To serve pour the dressing over the carrots and toss through the hot roasted seeds.