Nut-crusted lamb racks with anchovy recipe

Name: Nut-crusted lamb racks with anchovy recipe
Yield: 4
Ingredients: ¾ cup (120g) mixed nuts (we used macadamia and almond); 4 anchovies; 1 garlic clove, crushed; 1 cup lightly packed mixed herbs (we used parsley, oregano, rosemary), chopped; 1 tbs olive oil, plus extra for drizzling; 2 x 6-bone lamb racks; 2 tbs Dijon mustard; 600g cherry truss tomatoes; Baby rocket, to serve; 2 tbs balsamic vinegar

Rate now

Jump to recipe

by Colin Fassnidge

Chef and My Kitchen Rules judge

Aug 07, 2018

“This is a quick and tasty spin on the great Aussie roast lamb” - Colin Fassnidge.

¾ cup (120g) mixed nuts (we used macadamia and almond)
4 anchovies
1 garlic clove, crushed
1 cup lightly packed mixed herbs (we used parsley, oregano, rosemary), chopped
1 tbs olive oil, plus extra for drizzling
2 x 6-bone lamb racks
2 tbs Dijon mustard
600g cherry truss tomatoes
Baby rocket, to serve
2 tbs balsamic vinegar

Method

1.

Preheat oven to 200°C. Blitz nuts, anchovies and garlic in a food processor until mixture resembles breadcrumbs. Add herbs, season and pulse to combine. Place on a plate.
2.

Heat oil in a frying pan over medium-high heat. Season lamb and cook for 5 minutes, turning, until browned all over. Cool briefly. Brush mustard over meaty side of lamb and gently press into the nut mixture to coat well. Place in a large roasting tray crust-side up. Add tomatoes to pan, drizzle with extra oil and season. Roast in oven for 25 minutes for medium rare. Loosely cover with foil and rest for 7 minutes.
3.

Halve each lamb rack and serve alongside roast tomatoes and rocket drizzled with balsamic and extra olive oil.