Dukkah crusted lamb rack with radish and feta salad
An easy way to impress
4
Serves
10 mins
Prep Time
40 mins
Cook Time
Recipe author
Kirsten McCaffrey
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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Ingredients
Ingredients
500g Quality Mark lamb racks
olive oil
1 Tbsp honey
i
¼ cup dukkah
4 radishes
thinly sliced
100g feta
cubed
½ cup Kalamata olives
pitted
100g baby spinach
Method
Method
1
Preheat the oven to 180 degrees.
2
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.
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3
Mix together the olive oil and honey and then brush over the fat side of the rack.
4
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.
5
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.
6
Remove from the oven and rest for 10 minutes.
7
Toss together the radish, feta, olives and spinach leaves and scatter on a platter.
8
Serve with the lamb on top.
Nutrition Information per Serving (232g)
This nutrition analysis is based on 4 serves.
Energy
1817kJ (434 kcal)
Protein
32.4g
Total Fat
29.9g
Saturated Fat
9.4g
Carbs
8.4g
Dietary Fibre
3.1g
Sodium
591mg
Iron
3.9mg
Zinc
4.0mg
Vitamin B12
1.0µg
