Shared Kitchen

Real food from scratch

  • Home
  • About us
  • Cook’s notes
  • Ilaria’s Kitchenette
  • Shop
  • Search

Lamb Rack with Cardamom Crust

—

24 August 2020 BY Julie Biuso
SERVES: 2-3

Stunning lamb rack with cardamom, pistachio & pomegranate

Juicy, sweet and tangy, this is a gorgeous way to serve lamb racks. The recipe is easily doubled.

Ingredients
—

2 Tbsp golden raisins 1 lamb rack 12 pistachio nuts 4 cardamom pods 1 Tbsp melted butter, plus extra for raisins ¼ tsp allspice Pinch of ground cinnamon Finely grated zest ½ lemon 2 Tbsp panko crumbs Flaky sea salt ½ cup thick unsweetened yoghurt Fresh greens, herbs, edible flowers, to serve Pomegranate seeds, optional Freshly ground black pepper to taste

Method
—

1 Preheat oven to 210°C (410°F). Soak raisins in hot water to cover for 30 minutes. Have lamb rack at room temperature.

2 Remove any fat covering and membrane (thin skin) from lamb rack using a small sharp pointy knife. (See Recipe Notes below.) The small strip of meat that runs the length of the rack can also be removed (and cooked separately), allowing all the membrane covering to be removed along with the fat tucked behind it (just ease it free by pulling gently and cutting with the knife where necessary). Alternatively leave the strip of meat in place.

3 Shell pistachio nuts and cut nuts into slivers or chop. Smash cardamom pods and extract the seeds. Put 1 tablespoon of melted butter in a bowl and add cardamom seeds, allspice, cinnamon, lemon zest and panko crumbs. Season lamb rack with salt then lay it flat in a shallow roasting tin. Press crumb mixture on meaty side of rack.

4 If you have removed the strip of meat cook the rack for 15 minutes. If you have left it intact, cook for 20 minutes. This should produce juicy pink meat. The small strip of meat needs to be trimmed and silver skin removed. Season it and dust with crumbs and cook alongside the rack but for about 7 minutes only – turn it over halfway through cooking – or flash fry it in a small frying pan (skillet). Remove rack from oven and rest for 7-10 minutes before slicing into cutlets.

5 Meanwhile, drain raisins and pat dry with paper towels. Heat a smidgin of butter in a small frying pan (skillet) and add raisins and cook for several minutes until plump and lightly golden. Turn off the heat.

6 Beat yoghurt until smooth. Put a dollop on each plate along with salad greens, herb sprigs and edible flower petals Arrange cutlets on the plates. Add pistachio nuts to raisins, stir, and spoon over lamb and yoghurt. Scatter with herb leaves and pomegranate seeds if using. Grind over a little black pepper and seve.

Recipe Notes

The rack is covered with a cap of fat which needs to be removed before cooking as it won’t render down during the short cooking. It is easily removed by gently pulling it away from the meat, using a small knife to assist. The pearly smooth membrane now revealed, known as the silver skin, should be removed as it is tough to eat and tends to contract during cooking.

Stunning lamb rack with cardamom, pistachio & pomegranate

Stunning lamb rack with cardamom, pistachio & pomegranate

Share Share on StumbleUpon
StumbleUpon
Tweet about this on Twitter
Twitter
share on Tumblr
Tumblr
Pin on Pinterest
Pinterest
Share on Facebook
Facebook

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

You might also like...

Pineapple – Easy to prepare when you know how
Removing the eyes (little pesky bits) from a pineapple, and the core, ensures a tender mouthful of juiciness with every slice.
The remarkable date
Dates are seriously good for you. True!
Pretty in pink
This is hardly a recipe, just a combination of delicious ingredients which are somehow more gorgeously decadent when combined.
Chicken Skewers on Watermelon & Feta Salad
If you get a whiff of this cooking, you'll come running ... succulent chicken, watermelon, feta, lemon & mint ... a right tempter!
Why pay more for pasta

About this blog

Julie Biuso

Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

Subscribe

Keep up to date with all the latest.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Essentials

  • 10 minutes with…
  • Tastings
  • Kitchen things we like
  • Reviews
  • Sites I like
  • Weights & measures
  • Copyright & disclaimer

Categories

  • Recently posted
  • Julie’s Blog
  • Ilaria’s Blog & Recipes
  • Special occasions
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Spring
  • Summer
  • Autumn
  • Winter
  • Wine & drinks

Posts by month

  • + 2022
    • May (32)
    • April (79)
    • March (116)
    • February (80)
    • January (9)
  • + 2021
    • December (13)
    • November (17)
    • October (13)
    • September (21)
    • August (12)
    • July (14)
    • June (13)
    • May (9)
    • April (10)
    • March (15)
    • February (11)
    • January (13)
  • + 2020
    • December (11)
    • November (16)
    • October (21)
    • September (19)
    • August (10)
    • July (7)
    • June (4)
    • May (4)
    • April (28)
    • March (15)
    • February (25)
    • January (13)
  • + 2019
    • December (18)
    • November (21)
    • October (18)
    • September (24)
    • August (27)
    • July (30)
    • June (19)
    • May (30)
    • April (38)
    • March (23)
    • February (24)
    • January (18)
  • + 2018
    • December (21)
    • November (25)
    • October (28)
    • September (23)
    • August (26)
    • July (27)
    • June (27)
    • May (25)
    • April (15)
    • March (20)
    • February (22)
    • January (19)
  • + 2017
    • December (13)
    • November (22)
    • October (23)
    • September (18)
    • August (25)
    • July (17)
    • June (22)
    • May (21)
    • April (19)
    • March (25)
    • February (19)
    • January (23)
  • + 2016
    • December (8)
    • November (17)
    • October (21)
    • September (22)
    • August (23)
    • July (13)
    • June (19)
    • May (22)
    • April (17)
    • March (21)
    • February (15)
    • January (15)
  • + 2015
    • December (20)
    • November (17)
    • October (10)
    • September (23)
    • August (16)
    • July (6)
    • June (13)
    • May (17)
    • April (8)
    • March (12)
    • February (8)
    • January (21)
  • + 2014
    • December (4)
    • November (2)
Shared Kitchen Online Shop

SHARED KITCHEN COOKBOOK

Buy our Shared Kitchen Cookbook

Get a signed copy by Julie & Ilaria Biuso

Julie & Ilaria Biuso Win BEST IN THE WORLD 2021 GOURMAND BOOK AWARDS

SHARED KITCHEN Real Food From Scratch wins 2021 Gourmand Award

SHARED KITCHEN Real Food From Scratch has won Best In The World in the Blogger category at the Gourmand Cookbook Awards announced in Paris this month.

Gourmand Cookbook Awards 2015 Best Food Blogsite New Zealand

Gourmand Cookbook Awards 2015 Best Food Blogsite New Zealand

PRESS COVERAGE

Print  Radio  Television

Shared Kitchen radio and print interviews

Shared Kitchen

Shared Kitchen
Julie Biuso
2020

  • Home
  • About us
  • Cook’s notes
  • Ilaria’s kitchenette

© 2020 Please see our copyright page for conditions on use of content here

  • Home
  • About us
  • Ilaria’s Kitchenette
  • Store
  • Categories
    • Special occasions
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Baking
    • Spring
    • Summer
    • Autumn
    • Winter
    • Wine & drinks
    • Back
  • Essentials
    • 10 minutes with…
    • Kitchen things we like
    • Recently posted
    • Reviews
    • Tastings
    • Tips & tricks
    • Something for the weekend
    • Weights & measures
    • What’s at the farmers’ markets
    • Back