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Dukkah-crusted lamb racks
Dukkah-crusted lamb racks
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate your dinner with simple ingredients into gourmet spicy lamb racks.
Ingredients:
  • 30.00 ml plain flour
  • 62.50 ml dukkah
  • 2 x 8-cutlet racks of lamb
  • 3 parsnips, peeled
  • peanut oil, for deep-frying
  • steamed asparagus, to serve
Instructions:
  • Preheat your oven to 200°C. Prepare three stations: one with flour, one with dukkah, and one with lightly beaten eggs. Coat the lamb in flour, dip it in the egg, and then coat it with the dukkah by pressing it on with your fingertips. Place the lamb in a lightly greased roasting pan.
  • Roast the lamb for 25 minutes until medium or cooked to your preference, then lightly cover with foil to keep warm. Let it rest for 5 minutes.
  • Peel parsnips into long, thin strips using a vegetable peeler. Heat oil in a large saucepan or wok over medium-high heat until hot (test by dropping a small piece of bread into the oil - it should sizzle). Deep-fry parsnip strips in batches for 30 to 50 seconds until light golden. Drain on a wire rack.
  • Prepare succulent lamb cutlets from the rack, complemented by crispy parsnip chips and tender steamed asparagus.

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