Juicy and tender lamb cutlets topped with a crispy aromatic crust. The mushrooms give the dish a earthy and smooth note. Its a perfect meal of a autumn or winter dinner.
Quickly seal fry the rack in a frying pan with olive oil & set aside.
Toast pine nuts and coat lamb with mustard to help herbs stick.
Mix pine nuts and other ingredients in blender, add small drizzle of olive oil.
Spread paste on sealed lamb rack top, bake in oven for 10mins – crispy crust!
Saute chopped shiitake & button mushrooms with butter as a side.
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