Crusted Rack of Lamb
A variation on the classic; crusted lamb with some chilli and
- 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
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.