Almond and Herb Crusted Lamb Rack

For the Lamb

Pre-heat oven to 200°C (or 180°C fan forced)

1. Remove lamb from the refrigerator and packaging. Place on a clean plate and bring to room temperature (15 – 30 minutes).
2. Trim lamb as required.
3. Heat oil in a frying pan over medium-high heat. Season lamb and cook for 5 minutes, turning, until browned all over. Cool briefly. 
4. Place all crust ingredients in a food processor and blitz until mixture resembles breadcrumbs. Pour onto a plate. It should hold together when pressed.
5. Brush mustard evenly over the meaty side of the sealed lamb, then using your fingers, press half the crust mixture onto each lamb rack to coat.
6. Drizzle some oil in the base of a large roasting tray. Add lamb crust-side up. Drizzle with a little extra oil. Roast in the oven for approximately 25 minutes for medium rare. Or cook to an internal temperature of 54 to 57 °C on a meat thermometer. Remove lamb from the oven, loosely cover with foil and rest for 7 – 10 minutes.
7. Slice the racks into single or double rib serves and plate up with each person having 2- 4 ribs.

Note- The crust will be a little crumbly so take care when slicing. Any crust that falls away can just go back onto the serving plate with the lamb.

Spring Green Salad

1. For the dressing, whisk all ingredients in a small bowl until combined.
2. Gently toss all salad ingredients in a large bowl and drizzle with dressing.

Herbed Baby Potatoes

1. Boil potatoes until tender. Drain off water, slice in half and add reserved herbs, butter and season well. Keep warm.