Ingredients
Directions
Preheat oven to 200°C. Place flour and 'Mary's Mumbo Jumbo' Dukkah on separate plates. Lightly beat eggs in a shallow dish. Coat lamp in flour. Dip in egg, allowing excess to drip away. Coat in dukkah, pressing on with fingertips. Place in a lightly greased roasting pan.
Roast lamb for 25 minutes for medium or until cooked to your liking. Cover loosely with foil to keep warm. Allow to rest for 5 minutes
Meanwhile, using a vegetable peeler, peel parsnips into long, thin strips. Pour oil into a large saucepan or wok until one-third full. Heat over medium-high heat until hot (oil is ready when a small pice of bread sizzles when dropped into oil). Deep-fry parsnip, in batches, for 30 to 50 seconds or until light golden. Transfer to a wire rack
Cut lamb rack into cutlets. Serve with parsnip chips and steamed asparagus
Ingredients
Directions
Preheat oven to 200°C. Place flour and 'Mary's Mumbo Jumbo' Dukkah on separate plates. Lightly beat eggs in a shallow dish. Coat lamp in flour. Dip in egg, allowing excess to drip away. Coat in dukkah, pressing on with fingertips. Place in a lightly greased roasting pan.
Roast lamb for 25 minutes for medium or until cooked to your liking. Cover loosely with foil to keep warm. Allow to rest for 5 minutes
Meanwhile, using a vegetable peeler, peel parsnips into long, thin strips. Pour oil into a large saucepan or wok until one-third full. Heat over medium-high heat until hot (oil is ready when a small pice of bread sizzles when dropped into oil). Deep-fry parsnip, in batches, for 30 to 50 seconds or until light golden. Transfer to a wire rack
Cut lamb rack into cutlets. Serve with parsnip chips and steamed asparagus