bohemianwanderer – This vibrant rack of lamb recipe blends bold spices, roasted peanuts, and fresh herbs for a memorable centerpiece dish. With a nutty crust and aromatic seasoning, the lamb pairs perfectly with a fresh tomato salad. It’s ideal for weekend dinners, special occasions, or an impressive dinner party menu.
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Begin by preparing the spice mix. Combine grated nutmeg, black cardamom, scotch bonnet chilli flakes (or chilli powder), ground ginger, garlic powder, onion powder, smoked paprika, and salt with chopped roasted peanuts. Use a spice grinder or mortar and pestle to crush the mixture into a rough powder. Be careful not to overgrind; texture is key. Toast the mixture in a dry pan on low heat for five minutes until it becomes fragrant, then set it aside to cool.
For the crust, combine softened unsalted butter with fresh breadcrumbs, finely chopped parsley, chives, thyme, and salt. Once the spice mix has cooled, fold it into the butter mixture to form a thick, aromatic paste.
Season the three French-trimmed racks of lamb with salt. Then, gently press a thin layer of the crust onto the fat side of each rack. Place the lamb in a shallow roasting tin and refrigerate for 30 minutes. This chilling step helps the crust stay intact during roasting.
Remove the lamb from the fridge 10 minutes before roasting. Preheat your oven to 220C (200C fan) or 425F. Roast the lamb racks for 20 to 25 minutes for a pink center. Once cooked, rest the lamb for 10 minutes before slicing. This step ensures juicy, tender meat and allows flavors to settle.
Tomato and Tarragon Salad: A Refreshing Contrast to Rich Lamb
While the lamb rests, prepare the bright and tangy tomato salad to balance the dish. In a small bowl, whisk together white wine vinegar, extra-virgin olive oil, caster sugar, and salt until well combined. Stir in finely chopped shallots and fresh tarragon leaves.
Use ripe, mixed-shape tomatoes to bring both color and flavor. Heritage varieties work beautifully for their natural sweetness and visual appeal. Slice the tomatoes and arrange them on a large serving platter. Spoon the vinaigrette evenly over the tomatoes, ensuring the dressing coats each slice.
This salad offers a cooling contrast to the warm, spiced richness of the lamb. The sharp vinegar and fresh herbs cut through the buttery crust and savory meat. Tarragon adds a subtle anise flavor that complements the lamb without overpowering the spices.
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To serve, slice the rested lamb into individual ribs. Arrange the ribs alongside the tomato salad or serve them together on a shared platter. This dish makes a complete meal when paired with simple roasted potatoes or warm flatbread. Perfect for entertaining or an elevated family dinner, this lamb recipe brings together spice, texture, and freshness in every bite.
