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Beet and Walnut Crusted Lamb

Julie Nolke

With its crispy crust balanced by deliciously tender meat, this rack of lamb is unforgettable.



  • 1 cup Panko Breadcrumbs
  • 1/2 a small beet (Roasted and Peeled)
  • 1/2 cup of walnuts (plus extra for garnish)
  • Salt and Pepper
  • Olive oil
  • Rack of lamb
  • Dijon Mustard

Let's get Cooking...

  1. Start by making your crust. In a food processor combine the panko breadcrumbs, beet, walnuts and a pinch of salt. Depending on how juicy your beet is you may not need the olive oil. Blend the mixture into fine crumbs. It should feel like wet sand. If it's too wet add more breads crumbs and if too dry add the olive oil.
  2. Preheat your oven to 450 Fahrenheit.
  3. For your lamb rack, season with salt and pepper and rub in with your hands.
  4. Heat up a frying pan on high. Once hot add in a couple glugs of olive oil and swirl around in the pan. Using tongs place in your lamb rack and let each side brown for a minute or so. This part is strictly just for flavor, it's not meant to be cooking through. Make sure to sear on each side of the rack including the small ends.
  5. Once done, place on a plate and using a kitchen brush, paint on the mustard and then roll around in the beet crumbs.
  6. Place the wrack on an ovenproof pan and cook for 15-20 minutes depending on its thickness.
  7. While the lamb is cooking you can prepare the sauce.
  8. To serve, bring the entire rack onto the table and carve for each person, then drizzle over some of the sauce and sprinkle some extra walnuts and dill over top.