Peanut crust on lamb racks
I’m a strong advocate that food should be both tasty and textural and this peanut crust ticks both those boxes. The recipe calls for a food processor but the ingredients can easily be chopped by hand. It’s important to get a crumbly paste consistency to the crust so that it sticks perfectly to the meat.
- 1 Tbsp capers, rinsed and drained
- 2 Tbsp finely chopped fresh rosemary
- ¼ cup finely chopped fresh parsley
- 2 tsp minced garlic
- ½ cup blanched peanuts
- Grated rind of 1 lemon
- 2-3 Tbsp olive oil
- 2 x 8-chop lamb racks cut in half to make 4 x 4 chop racks
- To make the crust, place the capers, rosemary, parsley, garlic, peanuts and lemon rind in a food processor and pulse to combine.
- With the motor running, add enough oil to form a thick, crumbly paste. Season with pepper. Press the crust paste onto the lamb racks.
- Preheat a hooded barbecue or the oven to 200°C and place the racks crust-side up on an oiled barbecue plate or oven tray. Drizzle each rack with a teaspoon of oil and roast 30 minutes for medium/rare meat.
- Rest for 10 minutes before serving with a favourite summer salad.
Try using walnuts or hazelnuts instead of peanuts.