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Spring lamb rack with caper and herb crust and rhubarb compote

Name: Spring lamb rack with caper and herb crust and rhubarb compote
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6
Ingredients: 1 tbs olive oil, plus extra to drizzle; 2 French-trimmed 8-cutlet lamb racks; 8 eschalots, halved; Rhubarb compote, to serve; 2 tbs salted capers, rinsed, drained; 4 rosemary sprigs, leaves picked; 1/2 cup flat-leaf parsley leaves; 1/2 cup mint leaves; 8 garlic cloves; 2 tbs olive oil; Finely grated zest and juice of 1 lemon; 2/3 cup (100g) chopped peanuts

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1h 15m

Spring lamb rack with caper and herb crust and rhubarb compote

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

Like mint, rhubarb is a natural accompaniment to lamb.

1 tbs olive oil, plus extra to drizzle
2 French-trimmed 8-cutlet lamb racks
8 eschalots, halved
Rhubarb compote, to serve

Caper and herb crust

2 tbs salted capers, rinsed, drained
4 rosemary sprigs, leaves picked
1/2 cup flat-leaf parsley leaves
1/2 cup mint leaves
8 garlic cloves
2 tbs olive oil
Finely grated zest and juice of 1 lemon
2/3 cup (100g) chopped peanuts

Method

1.

For the crust, place the capers, herbs, garlic, oil, lemon zest and juice and a generous amount of freshly ground black pepper in a food processor and whiz for 1 minute or until very finely chopped. Add the peanuts and process until just combined. Set aside.
2.

Heat the oil in a frypan over medium heat. Season lamb, then in 2 batches, cook, turning, for 1 minute each side or until browned. Rest for 15 minutes, then press crust onto each lamb rack.
3.

Preheat the oven to 200°C.
4.

Place eschalot on a baking tray, drizzle with oil and place the lamb on top. Roast for 35 minutes for medium-rare or until cooked to your liking. Rest for 10 minutes.
5.

Carve the lamb and serve with the roasted eschalot and rhubarb compote.