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Crusted lamb rack with rhubarb
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Total Time:
50 minutes
Elevate your Sunday roast with almond and herb-crusted lamb.
Ingredients:
  • 750 g rhubarb
  • 6 tablespoons runny honey
  • olive oil
  • 75 g whole or flaked almonds
  • 1 bunch of fresh mixed herbs such as parsley, mint or chives
  • 1 handful of breadcrumbs
  • 2 racks of lamb
  • 2 tablespoon Dijon mustard
Instructions:
  • - Preheat the oven to 200ºC/gas 6. - Cut the rhubarb into 5cm pieces and place in a roasting tray. - Drizzle the rhubarb with honey and a generous amount of oil, mix well, and spread out evenly. - Combine almonds and herb leaves in a food processor, then transfer to a bowl. Mix in breadcrumbs and season with salt and pepper. - Score the lamb fat, spread mustard, and pat on the breadcrumb mix. - Place the lamb on top of the rhubarb, drizzle with oil, and roast for 22 to 35 minutes for medium, or longer for well done. - Let the lamb rest for 5 to 10 minutes, then carve into cutlets and serve with the roasted rhubarb.

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