The crust made of walnut, preserved lemon and
chives adds colour and a rich flavor to the juicy tender lamb.
1. Season rack of lamb with salt and pepper
for a day. Sear the surface well.
2. Roughly ground up walnut, mixed with
chopped up preserved lemon and chives. Spread on top of still warm rack of
lamb.
3. Bake at 180˚C for 10 minutes, then rest
in the oven for 5 minutes with door ajar, for a pink result.
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