Rack Of Lamb Recipes

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Apricot Roasted Rack of Lamb Recipe

Apricot Roasted Rack of Lamb

02.04.15 by Jackie

One of my favorite dishes, and one that was a staple in my home as a child, was le carré d'agneau persillé, or persillade-crusted rack of lamb. Today, I decided to make a slightly different version that incorporated exotic spices, sweet notes in the form of dried fruits such as dried apricots and almond, parsley and mint in the coating. 

To ensure that the meat was juicy and very tender, I marinated the lamb in an apricot, ginger, Baharat spices and buttermilk mixture. You'll have to let the lamb marinate overnight. It will take some patience until you're able to enjoy it but your efforts will be rewarded. Lastly, once the lamb was cooked, I covered it with the almond, parsley and mint coat for extra fragrance. 

Rack of Lamb

 

 


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Lamb Chops with Kumquat Walnut Crust Recipe

Lamb chops are great on their own, but this walnut and kumquat flavored crust takes them to another level. I love the crust so much, I could eat it on its own. The fragrant zest of the kumquats pairs very well with the roasted and ground walnuts.

To ensure that the meat is juicy and very tender, I marinated the lamb in a Cabernet Sauvignon marinade mixed with my usual meat tenderizer ingredient (green papaya) before adding the crust. This recipe takes some time, but your efforts will be rewarded.

Our kumquat tree has produced a bumper crop this season, and I'm taking full advantage of the fruits of our labor. Stay tuned for more recipes that feature this wonderful and unique citrus.


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