This Christmas creation will be like nothing you’ve ever served before! The Christmas pudding crust of almonds, cranberries and lemon offers impressive taste as well as aesthetics, with it crumbling in the mouth of your guests – we’ll let you decide who has the extra fallen crust! Serve with your favourite festive trimmings. We recommend: steamed brussel sprouts, roasted mini potatoes baked in their skins with rosemary, and braised red cabbage with red onions, apples and mulled wine.
2 lean racks of Welsh Lamb
50g (2oz) ground almonds
25g (1oz) dried cranberries, roughly chopped
1 lime, juice and rind
30ml (2tbsp) brandy
5ml (1tsp) mixed spice
Preheat the oven to Gas 4-5, 180ºC, 350ºF
Put all of the crust ingredients into a large bowl and mix well.
When that’s done, lightly brush the racks with oil and press the ‘crust’ mixture all over the fat area and work it until well covered.
Place on a foil lined tray and bake loosely covered with foil for about 20 minutes, then remove the foil and bake for a further 20 minutes.
Allow to rest and cool for a few minutes before carving. The crust will be crumbly, so carefully carve and serve, adding any deliciously crumbly bits to each plate.
Serve with your favourite festive trimmings; steamed Brussel sprouts, roasted mini potatoes baked in their skins, with rosemary and oil and braised red cabbage with red onions, apples and mulled wine.
These are so delicious it’s highly unlikely there’ll be any cutlets left, but if so serve cold with your favourite chutney and a wonderful winter coleslaw of red cabbage, apples, red onion and a dollop of garlic mayo.