Rack of lamb with a hazelnut, rosemary & coriander crust
Doing the weekly food shopping, I couldn't resist this rack of lamb that was on offer - so meal plans changed! Firstly the fat was scored & rubbed all over with olive oil - both sides were then seared on the Kamado Joe. After the obligatory photographs (!) it was then covered in a simply crust mixture which I made up based on what I had to hand: hazelnuts, coriander, rosemary & some more olive oil to make it into a paste. Once applied it was in with the MEATER+ to monitor the temperature perfectly and back on the Kamado Joe. I served it with some BBQ roasted vegetables - peppers, red onions, shallots, garlic & potatoes. An awesome mid-week meal.
