Almond & Spice Crusted Lamb Rack
4 x 4 point Lamb racks
1 cup blanched almonds
1 tsp smoked paprika
1 tsp cinnamon
1 tsp cumin seeds
1 tsp fresh thyme leaves
1/4 tsp finely grated orange rind
20ml olive oil
3 tsp honey, warmed
1 egg white, lightly whisked
salt flakes and freshly ground black pepper, to taste
Roast carrots and fresh greens, for serving
Harissa spiked yoghurt and lemon wedges, for serving
Pre-heat oven to 200°C (180°C fan-forced).
Drizzle lamb with a little oil and sear all over in a hot pan until golden on all sides. Set aside.
Place almonds, paprika, cinnamon, cumin, thyme and orange rind in a food processor. Pulse until a fine crumb is formed. Remove to a bowl and stir in the oil and honey mixing well. Add egg white and mix until well combined. Season to taste.
Divide paste over the top area of each rack, patting down well. Place onto a lined oven tray and bake for 12-15 minutes for medium or until cooked to your liking. Allow to rest for 5 minutes before slicing each rack in half.
Accompany with roast carrots, yoghurt and a squeeze of lemon.