Almond, Cranberry and Lemon crusted Welsh rack of Lamb

10 Minutes prep, 40 Minutes cook

Serves 8

Ingredients

2 lean racks of Welsh Lamb

50g ground almonds

25g dried cranberries, roughly chopped

1 lemon, juice and zest

30ml brandy

1tsp mixed spice

Method

Preheat the oven to 180ºC, Fan 160ºC, Gas 4.

Put all of the crust ingredients into a large bowl and mix well. When that’s done, lightly brush the racks with oil and press the ‘crust’ mixture all over the fat area and work it until well covered.

Place on a foil lined tray and bake loosely covered with foil for about 20 minutes, then remove the foil and bake for a further 20 minutes. Allow to rest and cool for a few minutes before carving. The crust will be crumbly, so carefully carve and serve, adding any deliciously crumbly bits to each plate.