- Course: Main Course
- Total Time: Under 1 Hour
- Skill Level: Moderate
- Cost: Splurge
- Favorited: 3 Times
My brother Luke loves lamb, the bloodier the better. He was up in arms that I didn’t have a lamb recipe in the book. So although I don’t eat lamb, this is for him in all its juicy, crusted glory, and for all lamb-loving carnivores out there.
- 2 three-racks of lamb
- Olive oil
- 1 egg white
- 2 tablespoons of ground almonds
- 1 clove of garlic, peeled and chopped
- ½ teaspoon of ground cumin
- A handful of finely Chopped fresh mint, parsley and cilantro
For the Roasted Sweet Potatoes with Rosemary:
- 2 medium-sized sweet potatoes, peeled and cut into fat chunks
- A scant handful of chopped fresh rosemary
- 2 tablespoons of olive oil
First, brown the lamb in a searing hot pan with a little bit of olive oil. You just want to seal the juices in, so brown it for literally just a few minutes.
Preheat the oven to 375°F. In a mixing bowl, whisk the egg white and add the ground almonds, garlic, cumin and herbs. Mix well and then pat on the loin side of the lamb, making sure it is properly covered.
You want to put the sweet potatoes in the oven about 25 minutes before the lamb, in a roasting pan, covered with the rosemary and some splashes of olive oil. When they have done their time, add the lamb to the oven in a separate pan next to the sweet potatoes and cook for 20 minutes, less if you like it really rare. The sweet potatoes should be ready at exactly the same time as the lamb if you time it like this.
© 2009 Sophie Dahl
Nutritional information includes 2 teaspoons of olive oil to sear the lamb.