Lamb Wirh Almond & Red Pepper Crust Recipe

Name: Lamb Wirh Almond & Red Pepper Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 g parsley, leaves removed and roughly chopped, reserving a few leaves to garnish; 100 g ground almonds; 100 g breadcrumbs; None None Zest of 1 lemon; 1 None red pepper, deseeded and finely chopped; 1 heaped tsp dried thyme; 150 g butter, softened; 1.5 kg rack of lamb; 2 None onions, peeled (1 cut into wedges, 1 chopped); 2 None carrots, peeled and cut into pieces; 1 kg potatoes, peeled and cut into pieces; 2 tbsp olive oil; 500 g green beans; 100 g bacon lardons; 25 g garlic butter; 1 tbsp None cornflour, made into a paste with 2 tbsp water

Servings: persons

30 g parsley, leaves removed and roughly chopped, reserving a few leaves to garnish
100 g ground almonds
100 g breadcrumbs
None None Zest of 1 lemon
1 None red pepper, deseeded and finely chopped
1 heaped tsp dried thyme
150 g butter, softened
1.5 kg rack of lamb
2 None onions, peeled (1 cut into wedges, 1 chopped)
2 None carrots, peeled and cut into pieces
1 kg potatoes, peeled and cut into pieces
2 tbsp olive oil
500 g green beans
100 g bacon lardons
25 g garlic butter
1 tbsp None cornflour, made into a paste with 2 tbsp water

1
Preheat the oven to 375u00b0F. Combine most of the chopped parsley with the ground almonds, breadcrumbs, lemon zest, red pepper, thyme and 1/2 cup butter. Season. Cover the outside of the lamb with the pepper and almond mixture, then place in a roasting tray with the onion wedges and the carrots. Roast for 40-45 mins, testing temperature for doneness. Remove from the oven, cover with foil and allow to rest for 15 mins.
2
Meanwhile, par-boil the potatoes for 5 mins. Drain. Place on a large baking tray, season and toss with the oil. Bake for 25-30 mins, turning occasionally.
3
Cook the beans in salted, boiling water for 5 mins. Drain, reserving 1 cup of the cooking water. Melt the remaining butter in a large pan, add the bacon and fry for 3-5 mins. Add the chopped onion and sweat over low heat for 3-5 mins until translucent. Toss with the beans. Set aside and keep warm.
4
For the gravy, transfer the meat juices, carrots and onions from the baking tray to a saucepan. Pour in the reserved bean water. Bring to a boil then strain. Re-heat and stir in the garlic butter and the cornstarch slurry. Simmer for 2 mins to thicken.
5
Serve the lamb with the beans, gravy and potatoes garnished with parsley.

2182

kcal

Calories

147

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 30 g parsley, leaves removed and roughly chopped, reserving a few leaves to garnish, 100 g ground almonds, 100 g breadcrumbs, None None Zest of 1 lemon, and more.

Yes, Lamb Wirh Almond & Red Pepper Crust falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Wirh Almond & Red Pepper Crust

How did you like this recipe?

Frequently Asked Questions