Lamb Wirh Almond & Red Pepper Crust - cooking recipe

Ingredients

30 g parsley, leaves removed and roughly chopped, reserving a few leaves to garnish
100 g ground almonds
100 g breadcrumbs
None None Zest of 1 lemon
1 None red pepper, deseeded and finely chopped
1 heaped tsp dried thyme
150 g butter, softened
1.5 kg rack of lamb
2 None onions, peeled (1 cut into wedges, 1 chopped)
2 None carrots, peeled and cut into pieces
1 kg potatoes, peeled and cut into pieces
2 tbsp olive oil
500 g green beans
100 g bacon lardons
25 g garlic butter
1 tbsp None cornflour, made into a paste with 2 tbsp water

Preparation

Preheat the oven to 375\u00b0F. Combine most of the chopped parsley with the ground almonds, breadcrumbs, lemon zest, red pepper, thyme and 1/2 cup butter. Season. Cover the outside of the lamb with the pepper and almond mixture, then place in a roasting tray with the onion wedges and the carrots. Roast for 40-45 mins, testing temperature for doneness. Remove from the oven, cover with foil and allow to rest for 15 mins.
Meanwhile, par-boil the potatoes for 5 mins. Drain. Place on a large baking tray, season and toss with the oil. Bake for 25-30 mins, turning occasionally.
Cook the beans in salted, boiling water for 5 mins. Drain, reserving 1 cup of the cooking water. Melt the remaining butter in a large pan, add the bacon and fry for 3-5 mins. Add the chopped onion and sweat over low heat for 3-5 mins until translucent. Toss with the beans. Set aside and keep warm.
For the gravy, transfer the meat juices, carrots and onions from the baking tray to a saucepan. Pour in the reserved bean water. Bring to a boil then strain. Re-heat and stir in the garlic butter and the cornstarch slurry. Simmer for 2 mins to thicken.
Serve the lamb with the beans, gravy and potatoes garnished with parsley.