Parmesan Nut Crusted Rack of Lamb with Mint and Feta Pilaf Recipe | Legendairy

Parmesan Nut Crusted Rack of Lamb with Mint and Feta Pilaf


10
Easy
25 MINS
45 MINS

Great for when cooking for a crowd, this lamb takes perfect position on the buffet with its fluffy pilaf and yoghurt sauce.

INGREDIENTS

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

METHOD

Lamb
  1. Combine thyme, sumac, nuts and parmesan, season to taste.
  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.
  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.
Pilaf
  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.
  2. Cool slightly, then stir in feta, currants and mint.
yoghurt dressing
  1. Combine all dressing ingredients in a bowl. Refrigerate until required.
To Assemble
  1. Arrange pilaf on a long serving platter. Cut roast lamb into 3 cutlet portions and arrange over the pilaf, Drizzle with dressing.
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