Recipe Ideas

Spiced Lamb Rack with Pistachio Dukkah

Serves: 4
Cooking Time: 30 min

800g baby potatoes
1 tbsp chopped fresh parsley
1 tbsp olive oil
2 x 8 cutlet racks of Australian Lamb
2 Free Range Eggs, lightly beaten
½ cup (40g) Table of Plenty Pistachio Dukkah
1 tsp Cayenne Pepper (optional)
2 tbsp Chopped Flat Leaf Parsley
200g Asparagus, stalks trimmed and steamed

  1. Preheat the oven to 200°C. Line a baking tray with greaseproof paper.
  2. Combine chopped parsley and Table of Plenty Pistachio Dukkah in a bowl.
  3. Set aside. Lightly beat the eggs in a separate bowl.
  4. Dip lamb racks in egg mix and then coat in parsley and Dukkah mix.
  5. Roast in the oven for approx 25 mins.
  6. Place on a serving platter with the steamed asparagus.

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