Crusted lamb rack with rhubarb

Name: Crusted lamb rack with rhubarb
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 750g rhubarb; 6 tablespoons runny honey; olive oil; 75g whole or flaked almonds; 1 bunch of fresh mixed herbs, such as parsley, mint or chives; 1 handful of breadcrumbs; 2 racks of lamb; 2 tablespoon Dijon mustard

Dairy-free

50 mins

Super easy

serves 6

About the recipe

This almond- and herb-coated lamb gives a twist to your Sunday roast

nutrition per serving

470

Calories

24%

29.2g

Fat

42%

9.9g

Saturates

50%

29.2g

Sugars

32%

18.7g

Protein

37%

30.8g

Carbs

12%

of an adult’s reference intake

Recipe From

Jamie Magazine

By Georgina Hayden

Ingredients

750g rhubarb

6 tablespoons runny honey

olive oil

75g whole or flaked almonds

1 bunch of fresh mixed herbs, such as parsley, mint or chives

1 handful of breadcrumbs

2 racks of lamb

2 tablespoon Dijon mustard

Method

Preheat the oven to 200ºC/gas 6.
Slice the rhubarb into 5cm pieces and place in a roasting tray. Drizzle over the honey and a good lug of oil, mix well, then spread out evenly over the pan.
Blitz the almonds in a food processor with the herb leaves, then transfer to a bowl. Stir in the breadcrumbs and season.
Using a sharp knife, score the fat on the lamb, rub in the mustard, then pat on the breadcrumb mix.
Place the lamb on the rhubarb, drizzle with oil and cook for 22 to 35 minutes for medium, or a further 5 to 10 minutes for well done.
Rest for 5 to 10 minutes, then carve into cutlets and serve with the rhubarb.