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Beet and Walnut Crusted Lamb - A Fifty Shades of Red Recipe by Julie Nolke

Published on 15 Apr 2020 / In People & Blogs

Planning a romantic Valentine's Dinner? This rack of lamb with beets and walnuts is the the perfect entree idea. Check out our entire "Fifty Shades of Red" playlist - we've asked some of our favorite Tastemakers to share their best beet recipes. FULL INGREDIENT LIST AND RECIPE BELOW.

Please subscribe to Julie Nolke's channel: www.youtube.com/julienolke

To get inspired by more Valentine's Day Beet recipes, check out the full playlist here: http://bit.ly/1C9WQuV

Beet and Walnut Crusted Rack of Lamb with Tangy Blue Cheese Sauce

1 cup Panko Breadcrumbs
½ a small beet (Roasted and Peeled)
½ cup of walnuts (plus extra for garnish)
Salt and Pepper
Olive oil
Rack of lamb
Dijon Mustard

Ingredients for the sauce
2-3 tbs Blue cheese
2-3 tbs White Wine Vinegar
1 tbs chopped fresh Dill
1 ½ tbs maple syrup
2 tbs whipping cream


Start by making your crust. In a food processor combine the panko breadcrumbs, beet, walnuts and a pinch of salt. Depending on how juicy your beet is you may not need the olive oil. Blend the mixture into fine crumbs. It should feel like wet sand. If it’s too wet add more breads crumbs and if too dry add the olive oil.

Preheat your oven to 450 Fahrenheit. For your lamb rack, season with salt and pepper and rub in with your hands. Heat up a frying pan on high. Once hot add in a couple glugs of olive oil and swirl around in the pan. Using tongs place in your lamb rack and let each side brown for a minute or so. This part is strictly just for flavor, it’s not meant to be cooking through. Make sure to sear on each side of the rack including the small ends. Once done, place on a plate and using a kitchen brush, paint on the mustard and then roll around in the beet crumbs. Place the wrack on an ovenproof pan and cook for 15-20 minutes depending on its thickness.

While the lamb is cooking you can prepare the sauce. Add all the items in a blender and blend until thick and smooth.

To serve, bring the entire rack onto the table and carve for each person, then drizzle over some of the sauce and sprinkle some extra walnuts and dill over top.

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