Radio New Zealand - Te Reo Irirangi o Aotearoa

Lamb Racks with Lemon and Honey Crust

Chef: Julie Biuso as heard on Afternoons Friday 23 September 2011

Tags: lemon, lamb, honey, lamb rack

Ingredients

• 2 full racks of young lamb weighing about 450g each, or 4 racks with 4 cutlets each
• 2 lemons
• 2 tablespoons scented honey
• 3 cloves garlic, crushed
• 1 tablespoon green peppercorns, rinsed, drained and dried
• 1/4 teaspoon smoked sweet Spanish paprika
• 4 tablespoons extra virgin olive oil
• freshly ground black pepper to taste
• 30g (1/2 cup) fresh breadcrumbs
• sea salt to taste

Sautéed Lemons

• 3 lemons
• caster sugar
• butter
• salt

Method

Prepare the lamb racks first, removing excess fat and silverskin if necessary. Remove the peel from the lemons with an old-fashioned grapefruit peeler (the type with a hook that takes the peel off in thick curls), or peel off thick strips with a knife. Put the lemon rind in a bowl with the honey, garlic, green peppercorns, paprika and olive oil, and black pepper to taste. Mix well.

Put the lamb racks in a shallow dish and pour the marinade over them. Leave to marinate for 30 minutes.

Wrap aluminum foil around the lamb bones to prevent them from burning, and spoon the marinade back onto the meaty parts of the racks. Pat the crumbs on. Cook in an oven preheated to 210°C (fanbake) for 15 minutes for pink juicy lamb; don't overcook (allow an extra 5 minutes if you want them a little more cooked). Transfer the racks to a chopping board and sprinkle generously with salt. Let them rest for 5-7 minutes, then slice into cutlets. Arrange on a heated platter with all the lemony bits and serve immediately.

To sauté the lemons, cut them into thick slices, dry off on kitchen paper then dredge with a little caster sugar. Have ready a small frying pan set over a medium-high heat. Drop in a good knob of butter and when sizzling hot add the lemon slices. Cook until golden and sprinkle lightly with salt. Serve hot as a garnish with the lamb racks.