Refine Search by:

Parmesan Nut Crusted Rack of Lamb with Mint and Feta Pilaf

Serves 10


  • Lamb:
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons sumac
  • 125g chopped pistachio nuts
  • 125g chopped pinenuts
  • 125g chopped almonds
  • 2 cups (100g) finely grated Australian parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 100g Australian Butter
  • 3 cloves (15g) garlic, crushed
  • 3-4 racks of lamb (total 30 cutlets)
  • Pilaf:
  • 200g Australian butter
  • 250g risoni (Orzo)
  • 750g medium grain rice
  • 1.5 litres water
  • salt and pepper, to taste
  • 500g Australian Feta Cheese, crumbled
  • 125g currants
  • 2 cups (200g) fresh mint, finely chopped
  • Yogurt Dressing
  • 250ml Australian natural yogurt
  • 20ml freshly squeezed orange juice
  • 1 cloves garlic, crushed
  • 2 teaspoons sumac
Download Recipe (PDF)


  1. Lamb:
  2. 1. Combine thyme, sumac, nuts and parmesan, season to taste.
  3. 2. Melt butter and garlic together then brush evenly over lamb racks. Roll lamb in nut mixture pressing the mixture onto the flesh until evenly coated.
  4. 3. Place lamb in a baking paper lined roasting dish, drizzle with excess butter and roast at 180'C for 30 minutes or until done to your liking.
  5. Pilaf
  6. 1. Melt butter for pilaf in a large saucepan, add risoni and fry until golden brown, add rice and fry until opaque. Add water, season to taste and cover and simmer for 15 minutes until all liquid is absorbed.
  7. 2. Cool slightly, then stir in feta, currants and mint.
  8. Yogurt dressing:
  9. Combine all dressing ingredients in a bowl. Refrigerate until required.
  10. To Assemble:
  11. Arrange pilaf on a long serving platter. Cut roast lamb into 3 cutlet portions and arrange over the pilaf, Drizzle with dressing.

Nutritional Information

Nutrients per serve:
Energy (kj) 4338
Protein (g) 77
Fat, Total (g) 53
Carbohydrates (g) 63
Sodium (mg) 0
Calcium (mg) 272
Iron (mg) 0


Join the discussion
RSS Feed