Spanish crusted rack of lamb

29 May

Spanish crusted rack of lamb

Never one to turn down the opportunity for a spoonerism, I made the mistake of calling this a ‘lack of ram’ which possibly reflects how a rack can often be an exquisite, but small, treat.

This rack appeared fresh from the reduced section at Tesco which meant it had to be cooked almost immediately so some quick Googling was in order

There was a small chunk of chorizo in the fridge which I had been planning on using for some Spanish potatoes, but perhaps that could be the inspiration for a different take on a crusted rack.

I came across a recipe from the New York Times that was just what I was looking for. The writer had replaced the traditional, but ever so slightly dull, crust of parsley and garlic, with what was described as ‘vegan chorizo’ because of its paprika base.

This was a breeze to knock up. There was a slightly stale burger roll in the bread bin that provided the breadcrumbs and the rest was store cupboard fare. The food processor had the crust prepared in moments and the lamb was coated before you could say “how will you use up that chunk of chorizo then?”.

Once I get an idea in my head it’s hard to get rid of it, so the chorizo was diced and fried up with some potatoes as an accompaniment. If that sounds like too much of the good stuff, then perhaps it was, but the crust and the potatoes were just different enough to compliment rather than overwhelmed with paprika.

This is a great new alternative to the traditional rack of lamb approach and rivals garlic and parsley as the crust of choice.

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