5 August 2011

Dukkah Crusted Lamb Racks

by Default Admin

Dukkah Crusted Lamb Racks2

Serving Size



  • 1 and ½ Tbls Plain Flour
  • 2 Eggs Lightly Beaten
  • 2 x 8 cutlet Racks Of Lamb
  • 2 Parsnips - Peeled
  • 2 Carrots - Peeled
  • Peanut oil for deep frying

Cooking Directions

  1. Preheat oven to 200 degrees celcius.
  2. Place flour and dukkah in separate plates and eggs in a shallow bowl for dipping.
  3. Coat lamb in flour, then dip in egg and then press into SIMPLY STIRRED ASIAN DUKKAH, pressing dukkah on firmly with fingertips.
  4. Lightly grease a roasting tin, and place lamb racks standing up and bones crossed in the tray and roast for 25 min for medium or 15-20 for medium-rare.
  5. Remove lamb from oven, cover in foil to keep warm and allow to rest for 5 minutes.
  6. In the meantime, using a vegetable peeler, peel parsnips and carrots into long thin strips.
  7. Pour enough oil into a large saucepan or wok deep enough to deep fry.
  8. Deep fry the parsnip strips in batches for approx 40 seconds, or until lightly golden and tranfer to a wire rack with paper towel underneath.
  9. Cut Lamb into racks and serve with carrots, parsnips and steamed green vegetables of your choice.