Cardamom-crumbed lamb cutlets

Cardamom-crumbed lamb cutlets

By
From
Arabesque
Photographer
William Meppem

Ingredients

Quantity Ingredient
2 racks lamb
5 pods cardamom, seeds only, lightly crushed
2 tablespoons dijon mustard
1 tablespoon mild honey
2 tablespoons sherry
freshly ground black pepper
20g freshly grated parmesan
60g Crumbing mix
2 tablespoons olive oil
salt

Method

  1. For better presentation, scrape the lamb rack bones back to the meat and then wipe them clean with kitchen paper.
  2. To make the glaze, put the cardamom seeds, mustard, honey and sherry in a saucepan with a grind of black pepper. Heat gently until the honey melts. Mix the ingredients together to make a thinnish glaze.
  3. Combine the crumbing mix with the olive oil. Add the parmesan to the breadcrumbs. Lightly season the lamb racks with salt and pepper. Spread the glaze generously onto the meat side of the lamb racks and then press the crumbing mix into the glaze, packing it on generously but neatly. Wrap tin foil around the bones to stop them charring.
  4. Drizzle the olive oil in a heavy oven tray, add the lamb racks and cook in preheated 210°C oven for 12 minutes for medium–rare or 15 minutes for medium. Allow to rest in a warm place for a further 10 minutes. Slice and serve.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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