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Lamb Racks with Lemon and Honey Crust
Serves 4
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| Usually, one tries to avoid the white pith on the interior of lemon rind, but in this dish it is tempered by the sweetness of honey and creates a bitter-sweet flavour which is part of the dish's magic. | |
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Ingredients
2 full racks of young lamb weighing about 450g each, or 4 racks with 4 cutlets each
2 lemons
2 tablespoons scented honey
3 cloves garlic, peeled and crushed
1 tablespoon green peppercorns, rinsed, drained and dried
1/4 teaspoon smoked sweet Spanish paprika
4 tablespoons extra virgin olive oil
Freshly ground black pepper to taste
30g (1/2 cup) fresh breadcrumbs
Sea salt to taste
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Method
1 Prepare the lamb racks first, removing excess fat and silverskin if necessary. Remove the peel from the lemons with an old-fashioned grapefruit peeler (the type with a hook that takes the peel off in thick curls), or peel off thick strips with a knife. Put the lemon rind in a bowl with the honey, garlic, green peppercorns, paprika and olive oil, and black pepper to taste. Mix well.
2 Put the lamb racks in a shallow dish and pour the marinade over them. Leave to marinate for 30 minutes.
3 Wrap aluminium foil around the lamb bones to prevent them from burning, and spoon the marinade back onto the meaty parts of the racks. Pat the breadcrumbs on. Cook in an oven preheated to 210°C (fanbake) for 15 minutes for pink juicy lamb; don’t overcook (allow an extra 5 minutes if you want them a little more cooked). Transfer the racks to a chopping board and sprinkle generously with sea salt. Let them rest for 5-7 minutes, then slice into cutlets. Arrange on a heated platter with all the lemony bits and serve immediately.
Photo Credit: Ian Batchelor
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