Walnut, Artichoke and Parmesan Crusted Rack of Lamb
Lamb seems to be the flavour of this month as well as last, hardly surprising given the quality of the lamb currently coming from the English Butcher. This recipe is a real dinner party piece from the Carteia Cook Book.
Ingredients (Serves 6)
- 50 gm white bread, crusts removed
- 1 heaped tbsp chopped oregano leaves
- 100 gm chopped walnut
- 50 gm Parmesan, grated
- 3 tbsp olive oil plus a little extra for cooking
- 3 racks lamb (6 or 8 cutlets per rack)
- 3 tbsp artichoke paste (tinned artichokes blended into a paste)
- 18 spring onions, trimmed
Method
To make the crust. Put the bread and oregano into a food processor and blend. Add the walnut pieces and blend until the mix forms crumbs. Add the olive oil and Parmesan. Season with salt and pepper.
Season the lamb with salt and pepper. Heat a little oil in a roasting tin over a medium heat. Cook the lamb fat side down for 5 minutes until the fat is melting and turning golden then increase the heat and seal the lamb on all sides. Remove the lamb onto a chopping board.
Spread the artichoke paste over the fat sides of the lamb and then press the crust over the top.
Roast the lamb for 20 minutes at 2200C for a pink finish, 5 minutes longer for well done.
Remove the lamb from the oven and allow to rest for 5 minutes. Cut each rack in half and serve on top of 3 spring onions each.