Rack of lamb with Parmesan and nut crust served with a saffron and orange jus – Food & Home Magazine
Wow your guests at your next dinner party by serving this rack of lamb with Parmesan and nut crust served with a saffron and orange jus.
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Ingredients
- <h3>CRUST</h3>
- 45ml (3 tbsp) butter, melted
- 250ml (1 cup) dry breadcrumbs
- 30ml (2 tbsp) pecan nuts, chopped
- fresh thyme, chopped
- 60ml (¼ cup) Parmesan, freshly grated
- salt
- freshly ground black pepper
- 4 racks of lamb
- 5ml (1 tsp) Dijon mustard
- <h3>JUS</h3>
- juice of 2 oranges
- pinch of saffron
- 500ml (2 cups) lamb stock, well reduced
- 100g butter
- fresh rosemary, to garnish
- fresh pomegranate rubies, to garnish
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