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: 1 bunch fresh parsley leaves removed and roughly chopped + a few leaves, to garnish; 1 cup ground almonds; 1 cup breadcrumbs; 1 lemon zested; 1 red bell pepper deseeded and finely chopped; 1 teaspoon dried thyme; 2/3 cup butter softened; 3 1/2 pounds rack of lamb; 2 onions peeled, 1 cut into wedges, 1 chopped; 2 carrots peeled and cut into pieces; 2 1/4 pounds potatoes peeled and cut into pieces; 2 tablespoons olive oil; 1 pound green beans; 3 1/2 strips bacon chopped; 2 tablespoons garlic butter; 1 tablespoon cornstarch mixed with 2 tbsp water to form a slurry

Servings: persons

1 bunch fresh parsley leaves removed and roughly chopped + a few leaves, to garnish
1 cup ground almonds
1 cup breadcrumbs
1 lemon zested
1 red bell pepper deseeded and finely chopped
1 teaspoon dried thyme
2/3 cup butter softened
3 1/2 pounds rack of lamb
2 onions peeled, 1 cut into wedges, 1 chopped
2 carrots peeled and cut into pieces
2 1/4 pounds potatoes peeled and cut into pieces
2 tablespoons olive oil
1 pound green beans
3 1/2 strips bacon chopped
2 tablespoons garlic butter
1 tablespoon cornstarch mixed with 2 tbsp water to form a slurry

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.

2304

kcal

Calories

157

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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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: 1 bunch fresh parsley leaves removed and roughly chopped + a few leaves, to garnish, 1 cup ground almonds, 1 cup breadcrumbs, 1 lemon zested, 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.

That's it — enjoy your meal!

Lamb Wirh Almond & Red Pepper Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions