6 cups fresh greens (lettuce, cucumber, fennel, spring onions, peas)
1 small bunch mint
¼ cup fennel fronds
1 tbsp capers
1 garlic clove
½ cup mayo
1 LemonGold® lemon, juice
Preheat the oven to 180°C. In a blender or food processor blitz the almonds, white bread, herbs, seasoning and LemonGold® lemon zest until coarse crumb texture.
Spoon and spread the chermoula paste over the top of the lamb rack and then pack on a thick layer of the bread crumb mix.
Place the lamb on a tray lined with baking paper and roast for 50-60mins depending on your preference of doneness (50mins for medium rare and 60mins for medium).
To serve, toss the green veg with the creamy dressing and serve alongside the lamb.
For the salad dressing simply place all the ingredients in a blender and blitz until smooth.
Toss the dressing with your favourite greens.
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