Crusted Rack of Lamb

A variation on the classic; crusted lamb with some chilli and turmeric.



  1. Place a cast-iron pan in the oven, and heat to 170°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Enjoy! The meat should still be pink in the middle, and the crust should be firm but not crisp.