Lamb

Lamb rack with parsley crust and cherries

Name: Lamb rack with parsley crust and sweet and sour cherries recipe
Yield: 6
Ingredients: 2 x 6-point lamb racks, French trimmed, skin on, room temperature; 1/4 cup (60ml) extra virgin olive oil; 100g toasted sourdough breadcrumbs; 1 cup loosely packed flat-leaf parsley leaves, finely chopped; 2 garlic cloves, crushed; Finely grated zest of 1 lemon; 2 1/2 tbs Dijon mustard; 2 1/2 tbs extra virgin olive oil; 1 small red onion, finely chopped; 3cm piece (15g) ginger, finely chopped; 3/4 tsp mixed spice; 500g cherries, pitted; 60g caster sugar; 1/4 cup (60ml) cabernet sauvignon vinegar or red wine vinegar; 100g roasted, peeled hazelnuts, halved; 2 eschalots, shaved on a mandoline

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Lamb rack with parsley crust and cherries

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by Dominic Smith

Dec 04, 2020

Nothing quite brings people together like the perfect rack of lamb.

2 x 6-point lamb racks, French trimmed, skin on, room temperature
1/4 cup (60ml) extra virgin olive oil
100g toasted sourdough breadcrumbs
1 cup loosely packed flat-leaf parsley leaves, finely chopped
2 garlic cloves, crushed
Finely grated zest of 1 lemon
2 1/2 tbs Dijon mustard

Sweet and sour cherries

2 1/2 tbs extra virgin olive oil
1 small red onion, finely chopped
3cm piece (15g) ginger, finely chopped
3/4 tsp mixed spice
500g cherries, pitted
60g caster sugar
1/4 cup (60ml) cabernet sauvignon vinegar or red wine vinegar
100g roasted, peeled hazelnuts, halved
2 eschalots, shaved on a mandoline

Method

1.

For the sweet and sour cherries, heat a large frypan with the oil over high heat. Add the onion, ginger and spice and cook, stirring occasionally, for 4-5 minutes until onion has softened. Add the cherries with the sugar and toss to combine. Drizzle over the vinegar with 1/3 cup (80ml) water and cook, tossing frequently for 3-4 minutes until the sugar has dissolved and cherries have warmed through. Transfer to a heatproof bowl and cool completely. Just before serving, add the hazelnuts and eschalots and toss gently to combine.
2.

Preheat the oven to 220°C. Season lamb racks all over. Place a large oven-proof frypan with oil over medium-high heat. Sear lamb, skin-side down, for 5-6 minutes until the fat has rendered out and the skin becomes golden. Turn racks over so they are skin-side up. Transfer to the oven and roast for 20-25 minutes until cooked to your liking. Remove from the oven and rest 12-15 minutes before serving.
3.

Meanwhile, to make the crust, place the toasted breadcrumbs, parsley, garlic and zest in a bowl. Season to taste and toss to combine. Spread mustard over the seared skin and scatter over crust mixture, pressing firmly to ensure the crust adheres to mustard.
4.

When ready to serve, place the eschalot in a large bowl with the sweet and sour cherries and toss to combine. Transfer to a large bowl and serve alongside the lamb.