Sumac and almond crusted lamb rack
15th December 2011

Sumac and almond crusted lamb rack

By Sara Photography by Emma
 

Merry Christmas blog readers!  I say it every year but this year I mean it – Christmas has really snuck up on me.   I have this vision of my favourite people sitting round our large outdoor table on the auspicious day of the 25th of December, laughing and chatting while I prepare and serve these lamb racks along with beautiful breads,  fresh pate, carrot salad, roasted eggplant and capsicum, olives and homemade hummus.

What a year 2011 has been; I got engaged and bought a house.  It’s almost like UFO’s abducted my boyfriend and I and immediately replaced us with more grown-up versions of ourselves.

The blog has grown-up too, getting a makeover and of sorts, finding its groove…like Stella, although she had hers, lost it and then found it again didn’t she?  Anyway it’s turned into a piece of work that we are all so proud of and feel so lucky to call work.

 

Happy holidays foodies!

Ingredients

1 lamb rack serves 2-3
  • Lemon Relish
  • 5 lemons
  • 1 onion, red or white, finely diced
  • ¼ cup honey
  • 4 tbsp olive oil
  • Salt & pepper
  • A small handful of fresh mint leaves
  • Almond and sumac crust
  • ½ cup almonds
  • 1 ciabatta or sour dough roll, toasted
  • 2 tbsp olive oil
  • 1 tbsp sumac
  • Black pepper
  • A handful of mint
  • --
  • 1 lamb rack
  • Olive oil
  • Salt & pepper
  • 1/2 tbsp Dijon mustard
  • To serve
  • Fresh labne or ricotta
  • 1 bunch green beans

    Method

    • Lemon relish
    • 1. Preheat the oven to 150ºC.
    • 2. Slice the lemons thinly, remove any seeds and place on a greased baking sheet and into the oven.
    • 3. After 5-10 minutes, turn the lemons and bake for a further 5-10 minutes. Make sure the lemons do not brown – you want them to dry-out without colouring.
    • Take the lemon out to cool.
    • 4. Sauté the onion in a little olive oil until soft and translucent.
    • 5. Roughly chop the lemon and add to the food processor along with the sautéed onion, honey, olive oil and salt and pepper. Process until the mixture is incorporated but not smooth.
    • 6. Lastly add the mint and pulse just a few times to combine.
    • Crumb
    • 1. Toast the ciabatta lightly.
    • 2. Blend the ciabatta with the almonds, olive oil, sumac, pepper and mint.
    • Lamb
    • 1. Preheat oven to 220ºC.
    • 2. Drizzle a little olive oil over the lamb rack, season with salt and pepper and rub it all in.
    • 3. Sear the lamb in a super-hot frying pan with olive oil.
    • 4. Place the lamb (in the frying pan) in the oven for 6-8 minutes. After this time, take the frying pan out and give the lamb a little press - it should still feel soft to touch.
    • 5. Using a pastry brush, cover the meat with Dijon mustard. Then holding it by its bones, dip the meat into the crumbs, one side at a time. This is a delicate process as the lamb is hot and the crumbs may need to be packed on a little with your hands.
    • 6. Place crumbed lamb back in the frying pan and back in the oven for another 6-8 minutes.
    • 7. Place the lamb on a plate, wrap in tinfoil and let rest for at least 5 minutes.
      • To serve
      • 1. Boil the green beans in salted water. Drain, season and drizzle with a little olive oil.
      • 2. Serve with a good quality labne or ricotta, the lemon chutney and green beans.
      • 3. If there are leftovers, it makes an amazing salad with the addition of cherry tomatoes, rocket and thick slices of fresh Turkish bread on the side.
         

        COMMENTS

        1. Niksya

          Very beautiful photo!

        2. Purabi Naha

          What a yummy treat! Loved your blog. The photography is also amazing!
          http://cosmopolitancurrymania.blogspot.com

        3. Sara

          Thanks for your comments! I can’t take the credit for the beautiful photography by Emma Boyd.

        4. Emma

          Sara can take the credit for the beautiful lamb though – it should have a place on everyone’s Christmas table!
          Merry Christmas!

        5. 2peasandapot

          great post! interesting relish-never thought of that treatment of lemons.

        6. Emily

          This looks absolutely beautiful, may I ask is it best to combine the lemon relish with the lane/ricotta or can you serve them separately on the plate?

        7. Sara

          Hi Emily,
          I served them separate but combining the two would be delicious! I think it the zesty-creamy combination would even make for an amazing dip with bread, crackers or vegetables.
          Thanks so much for your comment,
          Sara

         

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