3/4 cup coarsely ground almonds
finely chopped zest of 1 lemon
2 cloves garlic, finely chopped
2 Tbs chopped parsley
3 Tbs wholegrain mustard
1 egg yolk
2 x 8 bone frenched lambracks, trimmed of fat & sinew
2 Tbs olive oil
1/2 cup white wine
1 cup beef stock
Preheat the oven to 220 deg C
Mix the almonds, zest, garlic, parsley, mustard & egg yolk to a thick paste & spread it over the meat side of the lamb racks.
Put the oil in the bottom of a small roasting pan & place the lamb racks in the pan, crust side up. Roast 15-20 mins until pink & juicy but cooked through. Remove from the oven and remoce the racks to a warm place to rest. Pour any fat out of the roasting pan & place it on the heat. Add the wine, let it bubble and scrape any meat juices off the pan with a wooden spoon.
Add the stock & boil until slightly syrupy. Taste, season & remove from the heat.
Slice the lamb racks into cutlets & serve them with a little of the sauce spooned over.