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Lamb racks with an apricot herb crust

Recipe from: 07 May 2015
recipes, lamb

Ingredients 13
Servings 4
Time 00:15


  • 4
    lamb racks, (about 4 chops per rack) French-trimmed
  • sea salt and black pepper
  • Dijon mustard for brushing
  • 500
    baby potatoes, parboiled
  • 3
    olive oil
  • fresh rosemary sprigs
  • 2
    Dijon mustard for brushing
  • 10
    coriander, chopped
  • 10
    parsley, chopped
  • 125
    dried Turkish apricots, very finely chopped
  • 1
    egg white, beaten
  • fresh mixed herbs to garnish



Preheat the oven to 180ºC.

Place lamb on a lined baking tray, season well and brush with mustard. Roast for 10 minutes, remove and set aside.

Place the potatoes on a board. Press down on them with the back of a spoon to flatten them, then place on an oiled baking tray.

For the crust

Mix together all the ingredients and pack onto the lamb. Top the potatoes with the lamb racks, place in the oven and roast for another 12 to 15 minutes.

To serve

Serve lamb with crushed baby potatoes and herbs.

Recipe reprinted with permission of Fairlady.
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