Good quality lamb racks coated in an irresistible blend of walnut, herbs and dijon mustard crust are perfect to serve for Christmas.

Ingredients

1 kg	Pure South Te Mana Lamb French Rack
1 knob	Unsalted butter
1 cup	Fresh Life Californian Walnuts, chopped
2 Tbsp	Superb Herb Thyme, chopped
2 cloves	Garlic, minced
1 tsp	Coarse sea salt
1 tsp	Freshly cracked black pepper
1 Tbsp	Olivado Avocado Oil With Rosemary
1/2 cup	Dijon mustard

Directions

1. Take the lamb out of the fridge and let it come to room temperature. Preheat the oven to 180C.
2. Sprinkle salt and black pepper all over the lamb and sear in a hot frying pan on a high heat with oil and butter for 2-3 minutes, turning with tongs until golden all over.
3. Put the racks on a roasting tray and let cool.
4. In a cordless food processor pulse walnuts, thyme, rosemary, garlic until well combined. Add oil, season with coarse salt and cracked pepper. Mix well.
5. Generously brush mustard all over lamb. Press walnut mixture onto mustard to form a crust.
6. Roast for 25 minutes, until the crust is crisp. Remove the lamb from the oven and leave to rest for 10 minutes before serving with the roast baby carrots (optional).

• Serves: 4

Equipment:

KitchenAid 7 Cup Food Processor