Glass Jar Kitchen

Happy Easter! Wherever You Are I hope it's Lamby - Round 3 of 3

Another Easy Pleaser! This is an interesting recipe that goes in the 'unusual' category the first time we make it for people but it rapidly becomes a favourite, it borders on being middle eastern but you can change up the spices and tickle your tastebuds in different ways with it. Have a play! Inspiration for the Dukkah comes from Hugh Fearnley Whittingstall and you can find one right here if you're looking to change it up a little?   Or you could buy a ready made one? You won't need all of the dukkah and it will keep well in the fridge in an airtight container for 2-3 days, you can use it as a dip or sprinkle it on top of hummus or other dips for a tasty contrast. Lamb Rack Roasted With Spiced Dukkah Ingredients – For the Dukkah:
  • 50g Cashews Lightly Toasted
  • 50g Hazelnuts Lightly Toasted
  • 2 Tablespoons of Sesame Seeds
  • 2 Tablespoons Poppy Seeds
  • 1 Tablespoon Cumin Sees
  • 1Tablespoon Coriander Seeds
  • 1 Tablespoon Fennel Seeds
  • 1/2 Teaspoon of Paprika
  • 1/4 Teaspoon of Tumeric
  • 1/2 Teaspoon of White or Pink Peppercorns
  • 15g Mint Leaves, Finely Chopped
  • Salt and Pepper to taste
For the Roast:
  • 3 Tablespoons Olive Oil (not EVOO)
  • 2 Tablespoons of Goose or Duck Fat
  • 1kg Rack of Trimmed Lamb, Fat On
  • 1kg of Roasting Potatoes, I favour Royal Blue but Nadine or King Edwards are also great. Peeled if you like, cut into Thirds
Ideal Equipment
  • 2x Large Roasting Trays
  • Pestle and Mortar  OR
  • Kitchen Aid Hand Blender (or similar)
  • Aluminium Foil
  • Sharp Knife
Method – 
  1. Ensure that your meat is at room temperature and pre-heat the oven to 230C, whilst you make the dukkah.
  2. I prefer to par-boil my potatoes before roasting, it keeps them fluffy and moist on the inside. Prepare them, put them in a put full of cold water and ensure they're covered, bring to the boil and switch-off immediately. Drain the potatoes before tossing in 1 tablespoon olive oil and 2 tablespoons of goose or duck fat and putting straight into the oven at 210C, depending on the size of the potatoes they'll take around 50minutes to bake.
  3. Dukkah – Toast the spices and seeds and pepper in a pan until the sesame seeds have a very light golden colour to them, you will smell a delicious change in the spices as they warm up. Transfer the spices and toasted nuts to a pestle and mortar or small hand blender, be careful not to over-pound or over-blitz, as you don't want a dust, you still need a good texture! Lastly, you can stir in the ribbons of fresh mint leaves.
  4. Coat the lamb skin in the olive oil and add the dukkah to the lamb, skin side up, it's best to do this over a rack, you want a crust of about 1/2cm thick all over the skin side, anything that doesn't stick the first time can be caught and you can try again, it will take a couple of goes to get a good coating.
  5. Carefully transfer the lamb to it's roasting tray. Put a layer of foil on top of the crust to prevent it burning whilst you do the ‘sizzle phase’.
  6. Place the tray into to the hot oven for 20minutes.
  7. After 20minutes, turn the oven down to 160C and remove the foil. Cook for a further 15minutes (medium rare) to 30minutes (well done).
  8. Rest the lamb in a warming drawer or under foil for 10-15minutes. Slice the lamb carefully and serve with the crust, the roasted potatoes and some honeyed carrots and if you are feeling adventurous, a spiced cauliflower puree.
Enjoy the Deliciousness!



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