by Neal Jackson; Multi Award Winning Chef & Owner of Jackson’s Restaurant, Perth
2
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INGREDIENTS
- 1 x Amelia Park French Rack
- 1 x teaspoon Mustard Seeds
- 1 x teaspoon Fennel Seeds
- 1 x teaspoon Cumin Seeds
- 1 x Tablespoon Seeded Mustard
- 2 x Tablespoon Almond Meal
Method
- In a heavy pan over medium heat toast the mustard, fennel & cumin seeds.
- Grind in a mortal & pestle or food processor to a fine powder, reserve one teaspoon, mix the remainder with the Almond Meal.
- Preheat oven to 180c.
- In an oven proof dish on the stove top, in a little oil, brown the lamb rack on both sides.
- Season with salt & pepper & put in the hot oven for 8 minutes (for medium rare).
- Remove from oven & spread the seeded mustard on top & press the almond meal mixture on top, place back in the oven for 1 to 2 minutes until brown.
- Remove from the oven & rest in a warm place for 6 minutes before serving.
- 1 x Amelia Park French Rack
- 1 x teaspoon Mustard Seeds
- 1 x teaspoon Fennel Seeds
- 1 x teaspoon Cumin Seeds
- 1 x Tablespoon Seeded Mustard
- 2 x Tablespoon Almond Meal
- In a heavy pan over medium heat toast the mustard, fennel & cumin seeds.
- Grind in a mortal & pestle or food processor to a fine powder, reserve one teaspoon, mix the remainder with the Almond Meal.
- Preheat oven to 180c.
- In an oven proof dish on the stove top, in a little oil, brown the lamb rack on both sides.
- Season with salt & pepper & put in the hot oven for 8 minutes (for medium rare).
- Remove from oven & spread the seeded mustard on top & press the almond meal mixture on top, place back in the oven for 1 to 2 minutes until brown.
- Remove from the oven & rest in a warm place for 6 minutes before serving.
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