Rack of lamb with gremolata crust

Rack of lamb with gremolata crust

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

Gremolata is an Italian crumb mixture that combines parsley, lemon zest and garlic and adds nice touches of colour and flavour. Instead of breadcrumbs I use almond meal to create a tasty crumb crust. This dish is a bit of a splurge; it would be a good one to serve if you’re having a dinner party, perhaps to follow on from cauliflower soup with prawns and chilli oil.

Ingredients

Quantity Ingredient
100g almond meal
1 garlic clove, crushed
large handful flat-leaf parsley leaves
large handful basil leaves
large handful thyme leaves
2 tablespoons extra-virgin olive oil
1 6-point lamb rack
salt and freshly ground pepper
dijon mustard

Method

  1. Preheat the oven to 200ºC.
  2. Combine the almond meal, garlic, herbs and 1 tablespoon of the oil in a food processor and whiz to combine.
  3. Season the lamb rack with salt and pepper. Heat the remaining tablespoon of oil in a frying pan over a high heat. Add the lamb rack and sear it on all sides until evenly browned. Lift it out of the pan onto a chopping board and use a pastry brush to paint it all over with mustard. Roll the back of the rack in the crumb mixture so evenly coated and place on an oven tray. Roast for 15 minutes then remove from the oven and leave to rest in a warm place for 5–10 minutes.
  4. When ready to serve, cut into 6 individual cutlets and serve on warmed plates.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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