Almond Crusted Lamb Rack
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Ingredients
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One 8-rib rack of lamb
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1/2 cup Mandelin natural whole almonds, toasted
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1/2 cup panko bread crumbs
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2 thyme sprigs, chopped
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2 rosemary sprigs, chopped
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2 sage sprigs, chopped
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1 tablespoon extra virgin olive oil
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2 tablespoons Dijon mustard
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salt and pepper
Directions
Remove the lamb from the refrigerator and bring down to room temperature, roughly one hour.
Toast the almonds. Place in cold oven; toast at 350° F, 12-15 minutes, stirring occasionally until lightly toasted. Or add almonds to a skillet on the stove-top over medium-high heat. Cook, stirring almost constantly, until fragrant, about 2-3 minutes. Remove to a bowl to cool.
Pre-heat oven to 350° F.
Chop cooled almonds to desired consistency in a processor. Add chopped herbs, bread crumbs and olive oil and process until just combined.
Season lamb with salt and pepper. Rub with mustard then press crust mixture over the lamb and place in a roasting pan or cast-iron skillet (bone side down).
Roast in pre-heated oven 25-40 minutes, or until desired level of done-ness. Let stand 5 minutes, before cutting into lollipops.
Recipe Note
2 servings