Rack of Lamb
Author: Suzanne Perazzini
- 2 x racks of lamb
- 2 tbsp dijon mustard
- 1 cup of packed parsley
- 1 tsp of garlic-infused oil
- 1 tsp smoked paprika
- Zest of 1 lemon
- ⅓ cup slivered almonds
- ¾ cup fresh gluten-free breadcrumbs
- 2 tbsp olive oil
- Salt & pepper
- Preheat the oven to 180°C/350°F.
- Season the meat.
- Heat a frying pan with a little olive oil and brown the racks on both sides. Cool a little.
- For the crust, put the parsley, paprika and zest in a food processor and chop finely.
- Add the almonds, breadcrumbs and oils and pulse to combine.
- Spread the top of the racks with the mustard and press on the breadcrumb mixture.
- Roast for 20-25 minutes for medium rare lamb.
- Rest loosely covered for 5 minutes before carving.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/rack-of-lamb-succulent-and-delicious/
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