With this recipe, you’ll achieve delicious lamb cutlets in less than an hour. Spices like cumin and paprika work beautifully with lamb, and can be found in our Smoky Almond Dukkah. For a Sunday roast, served with Kipler potatoes and green beans, this lamb rack meal will have everybody coming back to the table for seconds.
Preheat your oven to 200°C (fan-forced). Place an ovenproof pan on HI heat, heat until almost smoking.
Meanwhile, rub the salt all over lamb to season. Add a good glug of extra virgin olive oil to the hot pan, and carefully place lamb flesh side down and sear for 2-3 minutes or until golden. Turn lamb over and repeat until it’s golden on all sides. Remove lamb from pan and place on a plate to rest for 2-3 minutes.
Remove the pan from heat, add the shallots and coat them in the pan juices. Arrange shallots to the middle of the pan and set aside.
Smear the Dijon mustard evenly on each lamb rack, covering the meat and not the bones. Sprinkle Smoky Almond Dukkah generously to cover the Dijon mustard evenly, pressing down to form a nice crust.
Lay lamb onto the shallots and place in oven to cook for 15-25 minutes, or until cooked to your liking. Using a meat thermometer at 65°C will give you a perfect medium. Once cooked, place lamb on a plate, cover with foil and leave to rest. Leave the shallots in the pan, along with the juices from lamb.
Place pan back on HI heat and deglaze with red wine. Add the stock and bring to a simmer for 3-5 minutes until reduced. Remove sauce from heat, add butter and stir through.
Once the lamb has rested, carve it carefully into cutlets. Serve shallots from the pan and finish with sauce. This lamb is perfect with steamed Kipfler potatoes and green beans.