Dukkah crusted lamb rack with radish and feta salad
An easy way to impress
Serves
4
Prep Time
10 mins
Cook Time
40 mins
A lamb rack is the king of cuts and looks so impressive on the table. Simple to cook and hard to mess up, this is a dukkah crusted version that everyone will love. We used Dean Thompson's dukkah but please use a store bought option if you're time poor.
We love it with a simple and bright salad that's perfect for summer. In winter, we recommend a big roast vegetable salad on the side.
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ShareIngredients
500g Quality Mark lamb racks
olive oil
1 Tbsp honeyi
¼ cup dukkah
4 radishes
thinly sliced100g feta
cubed½ cup Kalamata olives
pitted100g baby spinach
Method
Preheat the oven to 180℃.
In a hot pan, place the rack fat side down and sear for 2 minutes. Turn the lamb over and sear for another 2 minutes.
Mix together the olive oil and honey and then brush over the fat side of the rack.
Spread the dukkah out on a flat plate and press the lamb rack (honey side down) into the dukkah. Make sure it's well coated.
Place in the oven for 20 minutes, until cooked to your liking. You might need to put a little tin foil over the top to stop the nuts from burning.
Remove from the oven and rest for 10 minutes.
Toss together the radish, feta, olives and spinach leaves and scatter on a platter.
Serve with the lamb on top.
Nutrition Information per Serving (232g)
This nutrition analysis is based on 4 serves.
