Local, grass-fed lamb has transformed my gastronomic life. I’ve written about pongy, New Zealand lamb before. It just doesn’t compare to the stuff that was running around in the fields surrounding my house a month or two ago.
Until the other day, the only successful lamb roast I’ve attempted was a leg (lamb shoulder didn’t work out so well). Now, leg of lamb is delicious, but because we’re in the yuletide, I wanted to try something with a bit more pizzazz. Here it is:
The lamb guard of honour just looks beautiful. I once bought a frozen version from the supermarket, but the lamb was tired and the crust was high carb. I decided to try a paleo version.
With a little bit of research, I found this recipe and tweaked it slightly. The result was incredible.
- 2 x 8 bone racks of lamb, French trimmed (ask your butcher to do this)
- 1 tbsp Dijon mustard
- For the “breading“
- 30g parsley
- One handful mint sprigs, leaves picked
- 1 tbsp. capers, drained
- 2 garlic cloves
- 1/2 tbsp. red wine vinegar
- 1 tbsp. olive oil
- 25 g chopped roasted hazelnuts
- 1 medium egg yolk
- 25 g chopped almonds
- Brown the lamb in a large pan for five minutes at medium heat.
- Take out of the pan, set up the honour guard and brush on the Dijon.
- Blitz the almonds and hazelnuts in a food processor until chopped.
- Add the capers, garlic, mint, parsley, olive oil and vinegar to the processor and blitz until everything is finely chopped. Remove and put into a bowl.
- Add the egg to the “breading” and mix.
- Using a spoon and your hands press the breading onto the lamb.
- Put the lamb into the oven at 200°C (180°C fan) and roast for 45 mins for medium.