Almond and Herb Crusted Lamb Rack | Amelia Park

Name: Almond and Herb Crusted Lamb Rack | Amelia Park
Ingredients: 2 x Amelia Park rack of lamb (8 ribs); 4 Tbsp olive oil; 4 Tbsp Dijon mustard; 1 cup almonds; 2 garlic clove, crushed; 1 cup mixed fresh herbs (we used parsley, oregano, rosemary), chopped (reserve 1 Tbsp of chopped herbs for potatoes); ⅔ cup grated parmesan; 1 lemon, zested; 500g baby potatoes, scrubbed; Reserved chopped herbs (see above); 1 Tbsp butter; Salt and pepper; 2 baby cos lettuces, leaves separated; 4 radish, halved; 1 cup broad beans, blanched and podded; Dill fronds; 1 lemon, juice and zest; 3 Tbs extra virgin olive oil; 2 tsp Dijon mustard; 1 small garlic clove, minced; 2 tsp dried oregano

ameliapark.com.au

Try Amelia Park’s step-by-step Almond and Herb Crusted Lamb Rack recipe - a delicious lamb dish with almonds, parmesan, and fresh herbs.

View full recipe on ameliapark.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ameliapark.com.au.

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Ingredients

2 x Amelia Park rack of lamb (8 ribs)
4 Tbsp olive oil
4 Tbsp Dijon mustard
1 cup almonds
2 garlic clove, crushed
1 cup mixed fresh herbs (we used parsley, oregano, rosemary), chopped (reserve 1 Tbsp of chopped herbs for potatoes)
⅔ cup grated parmesan
1 lemon, zested
500g baby potatoes, scrubbed
Reserved chopped herbs (see above)
1 Tbsp butter
Salt and pepper
2 baby cos lettuces, leaves separated
4 radish, halved
1 cup broad beans, blanched and podded
Dill fronds
1 lemon, juice and zest
3 Tbs extra virgin olive oil
2 tsp Dijon mustard
1 small garlic clove, minced
2 tsp dried oregano