June 2018 | Wai Lin Coultas
BAHARAT; A blend of black pepper, coriander, allspice, cumin, cinnamon, cloves and nutmeg; is used in lamb, chicken, beef and fish stews in Arabic North Africa to the Persian Gulf. Marrying this with Australia’s love of roasting lamb, yields a searing lamb rack deliciously defined by its crumb’s varied layers of flavour and perfectly balancing divinely tempting morsels of sweet juicy pinkness within.
Ingredients 1 kg rack of 9 ribs of lamb, after most of the fat is trimmed off 3 tbsp plain flour 2 eggs 2½ tbsp lavender honey 2½ tbsp red wine vinegar 4 tbsp fine breadcrumbs 2 tbsp crushed water crackers 1½ tbsp dried rosemary 1½ tbsp dried tarragon 1 tsp ground cassia 1 tsp dried lemon myrtle leaves 2 tsp Herbie’s Baharat 7 pinches ground chilli 2 tsp black sesame seeds 6 tbsp grated Parmesan cheese Iodised salt Cracked black pepper 2 sprigs fresh rosemary Note: The thick crumb crust prevents the lamb rack’s fat rendering and gaining flavour during roasting. Choose a rack with lots of meat.
Instructions 1. Preheat oven to 220°C while seasoning lamb rack with salt and pepper. 2. Beat together eggs, honey and vinegar. 3. Mix breadcrumbs, crackers, herbs, spices, sesame seeds, cheese and salt. 4. To crumb lamb rack, dust all over with flour before coating with egg mixture and then with crumb mixture. 5. Place crumbed lamb rack on rack over roasting tray and drizzle remaining egg mixture over, before heaping on remaining crumb mixture; repeating until all egg mixture and crumb mixture are used. 6. Roast crumbed lamb rack on oven’s top shelf for 20 minutes before dropping to 175°C to roast an added 40 to 55 minutes. 7. Serve garnished with rosemary sprigs and roast vegetables on the side. Serves 3