Serving Size 4
1 and ½ Tbls Plain Flour
2 Eggs Lightly Beaten
2 x 8 cutlet Racks Of Lamb
2 Parsnips - Peeled
2 Carrots - Peeled
Peanut oil for deep frying
1/3 cup Simply Stirred Egyptian Dukkah
Preheat oven to 200 degrees celcius.
Place flour and dukkah in separate plates and eggs in a shallow bowl for dipping.
Coat lamb in flour, then dip in egg and then press into Simply Stirred Egyptian Dukkah, pressing dukkah on firmly with fingertips.
Lightly grease a roasting tin, and place lamb racks standing up and bones crossed in the tray and roast for 25 min for medium or 15-20 for medium-rare.
Remove lamb from oven, cover in foil to keep warm and allow to rest for 5 minutes.
In the meantime, using a vegetable peeler, peel parsnips and carrots into long thin strips.
Pour enough oil into a large saucepan or wok deep enough to deep fry.
Deep fry the parsnip strips in batches for approx 40 seconds, or until lightly golden and transfer to a wire rack with paper towel underneath.
Cut Lamb into racks and serve with carrots, parsnips and steamed green vegetables of your choice.
Read about or buy the product for this recipe: Simply Stirred Egyptian Dukkah