Persian Crusted Rack of Lamb with Minted Jersey Royals
As Jersey Royals reach the shelves of all major retailers, markets and greengrocers this spring, foodies can celebrate Easter weekend with the UK’s favourite seasonal spud: Jersey Royals. Known for their flaky skins, unrivalled nutty flavour and creamy consistency, Jersey Royals are the perfect partner for spring lamb and this delicious twist on the classic dish is sure to impress your guests.
Available in abundance for three months from April until June, the Jersey Royals season will be in full swing this Easter with 1,100 tonnes a day arriving to the UK to reach your plates. The only root vegetable in the UK to carry Protected Designation of Origin Status (PDO), these special spuds are a must-have addition to any dinner table this Easter.
Prep time: 15 mins
Cook time: 20-30 mins plus resting time
For the crusted lamb:
50g shelled pistachios, chopped
½ tsp cumin seed
4 stems mint leaves
Juice and zest ½ lemon
2 tbsp harissa
8 bone rack of lamb
For the minted Jersey Royals:
500g Jersey Royal potatoes, halved if large
Small handful torn mint leaves
Sea salt and black pepper
Steamed green beans to serve
1. Preheat the oven to 200C/fan oven 180C/Gas Mark 6. To make the crust, place the nuts, cumin and mint in the small bowl of a food processor and chop. Stir in the lemon zest and juice.
2. Heat a frying pan until hot then brown the racks on the meaty side until golden. Brush the harissa over the browned side and pat on the nut mixture. Roast in the oven for 25 minutes (20 mins for rare and 30 mins for well done). Remove from the oven, cover loosely with foil and leave to rest for 10 minutes.
3. Bring a pan of water to the boil add the potatoes and cook for 10-15 minutes until tender. Drain then stir in the butter, mint and season with some salt and pepper.
4. Carve the rack, cutting between the bones and serve with the potatoes and green beans.