2 x 6-point lamb racks, French trimmed, skin on, room temperature
1/4 cup (60ml) extra virgin olive oil
100g toasted sourdough breadcrumbs
1 cup loosely packed flat-leaf parsley leaves, finely chopped
2 garlic cloves, crushed
Finely grated zest of 1 lemon
2 1/2 tbs Dijon mustard
sweet and sour cherries
2 1/2 tbs extra virgin olive oil
1 small red onion, finely chopped
3cm piece (15g) ginger, finely chopped
3/4 tsp mixed spice
500g cherries, pitted
60g caster sugar
1/4 cup (60ml) cabernet sauvignon vinegar or red wine vinegar
100g roasted, peeled hazelnuts, halved
2 eschalots, shaved on a mandoline
- For the sweet and sour cherries, heat a large frypan with the oil over high heat. Add the onion, ginger and spice and cook, stirring occasionally, for 4-5 minutes until onion has softened. Add the cherries with the sugar and toss to combine. Drizzle over the vinegar with 1/3 cup (80ml) water and cook, tossing frequently for 3-4 minutes until the sugar has dissolved and cherries have warmed through. Transfer to a heatproof bowl and cool completely. Just before serving, add the hazelnuts and eschalots and toss gently to combine.
- Preheat the oven to 220°C. Season lamb racks all over. Place a large oven-proof frypan with oil over medium-high heat. Sear lamb, skin-side down, for 5-6 minutes until the fat has rendered out and the skin becomes golden. Turn racks over so they are skin-side up. Transfer to the oven and roast for 20-25 minutes until cooked to your liking. Remove from the oven and rest 12-15 minutes before serving.
- Meanwhile, to make the crust, place the toasted breadcrumbs, parsley, garlic and zest in a bowl. Season to taste and toss to combine. Spread mustard over the seared skin and scatter over crust mixture, pressing firmly to ensure the crust adheres to mustard.
- When ready to serve, place the eschalot in a large bowl with the sweet and sour cherries and toss to combine. Transfer to a large bowl and serve alongside the lamb.