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Peanut crust on lamb racks

Serves   4-6
Prep time: 10 mins
Cooking time: 30 mins

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


  1. To make the crust, place the capers, rosemary, parsley, garlic, peanuts and lemon rind in a food processor and pulse to combine.
  2. With the motor running, add enough oil to form a thick, crumbly paste. Season with pepper. Press the crust paste onto the lamb racks.
  3. 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.
  4. Rest for 10 minutes before serving with a favourite summer salad.


Try using walnuts or hazelnuts instead of peanuts.