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Herb Crusted Juicy Lamb

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.



  • 1.

    Step 1

  • 2.

    Quickly seal fry the rack in a frying pan with olive oil & set aside.

  • 3.

    Step 2

  • 4.

    Toast pine nuts and coat lamb with mustard to help herbs stick.

  • 5.

    Step 3

  • 6.

    Mix pine nuts and other ingredients in blender, add small drizzle of olive oil.

  • 7.

    Step 4

  • 8.

    Spread paste on sealed lamb rack top, bake in oven for 10mins – crispy crust!

  • 9.

    Step 5

  • 10.

    Saute chopped shiitake & button mushrooms with butter as a side.


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Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Herb Crusted Juicy Lamb.


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