Wow your guests at your next dinner party by serving this rack of lamb with Parmesan and nut crust served with a saffron and orange jus.
TO DRINK: Try a spicy Pinot Noir. Its bright cherry fruit suits meat.
Rack of lamb with Parmesan and nut crust served with a saffron and orange jus
Ingredients
CRUST
- 45ml (3 tbsp) butter, melted
- 250ml (1 cup) dry breadcrumbs
- 30ml (2 tbsp) pecan nuts, chopped
- fresh thyme, chopped
- 60ml (¼ cup) Parmesan, freshly grated
- salt and freshly ground black pepper, to taste
- 4 racks of lamb
- 5ml (1 tsp) Dijon mustard
JUS
- juice of 2 oranges
- pinch of saffron
- 500ml (2 cups) lamb stock, well reduced
- pinch of saffron
- 100g butter
- fresh rosemary, to garnish
- fresh pomegranate rubies, to garnish
Instructions
Make the crust mixture by adding the butter to the breadcrumbs, nuts, thyme and Parmesan. Season well.
Sear each lamb rack in a hot pan. Allow to cool completely, then rub each one with the mustard and pat the crust on. Refrigerate to set the crust.
For the jus, add the orange juice and saffron to the stock and allow it to infuse while reducing. Just before serving, whisk in the butter until glossy. Preheat the oven to 200°C.
Place the lamb in the oven and bake until cooked to your desired level, about 10 – 15 minutes.
Pour the jus over the racks of lamb and garnish with the rosemary and pomegranate rubies.
