Lamb Wirh Almond & Red Pepper Crust

• 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

1. Preheat the oven to 375u0b0F. 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.
2. 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.
3. 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.
4. 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.
5. Serve the lamb with the beans, gravy and potatoes garnished with parsley.

parsley, ground almonds, breadcrumbs, lemon, red pepper, thyme, butter, rack of lamb, onions, carrots, potatoes, olive oil, bacon, garlic butter, cornflour

Taken from recipes-plus.com/api/v2.0/recipes/17795 (may not work)