Rack of lamb with herb crust on oven-roast vegetables

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6 servings
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Lamb

By Food24 November 03 2009
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Ingredients (19)

lamb — rack
2.00 lamb — rack
1.00 lemon — juice only
30.00 ml fresh chillies — 573
1.00 garlic — cloves, crushed
freshly ground black pepper
fresh rosemary — sprigs
HERB CRUST
100.00 g almonds — ground
75.00 ml butter — soft
500.00 ml breadcrumbs — fresh
125.00 ml fresh mixed herbs — chopped
salt and freshly ground black pepper
45.00 ml pesto — sun-dried tomato
ROAST VEGETABLES
6.00 potatoes — chopped
6.00 pickling onions — halved
8.00 garlic — whole cloves, unpeeled
fresh thyme — and rosemary
salt and freshly ground back pepper
12.00 cherry tomatoes
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Method:

Clean the bones of the ribs up to where the thick part of the meat starts. Scrape off the membranes using a sharp knife and trim any excess fat. Cut a shallow diamond pattern on the fatty layer and place the racks of lamb in a non-metallic container. Brush with lemon juice and olive oil and sprinkle with garlic, black pepper and rosemary. Cover with plastic wrap and marinate in the fridge overnight. Mix the almonds with the butter, crumbs and herbs, season generously with salt and pepper and mix well. Preheat the oven to 200 ºC. Place the vegetables (except the tomatoes) and herbs in a large ovenproof dish, season generously with salt and pepper and sprinkle with olive oil. Mix and oven-roast for 15 minutes. Stir occasionally to prevent the vegetables from burning at the bottom. Meanwhile remove the racks of lamb from the oven and discard the sprigs of herbs. (Weigh the ribs to determine the cooking time – oven-roast for 20-25 minutes for every 500 g plus an additional 25 minutes.). Place the ribs on top of the vegetables (interlock the two racks with the two sets of bones facing up) and oven-roast for 20 minutes. Remove from the oven and cover the fatty edge with pesto, if using. Press the almond crust onto the meat, add the tomatoes to the vegetable mixture and oven-roast until done. (Cover the ribs with aluminium foil if the crust becomes too brown.) Leave the ribs for 5 minutes, carefully cut into portions and serve with baked vegetables.
Serves 4-6.



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