As­para­gus with gar­lic-and-al­mond sour­dough crumbs and harissa rack of lamb

Country Life Every Week - - Kitchen Garden Cook Asparagus -

Serves 4 In­gre­di­ents

100g harissa paste 1tspn turmeric Half a tea­spoon cumin 2 French-trimmed racks

of lamb 200g sour­dough bread­crumbs 75ml ex­tra-vir­gin olive oil 2 crushed gar­lic cloves 50g lightly toasted al­mond

flakes One bunch flat-leaf pars­ley Juice and zest of 1 lemon 600g as­para­gus

Method

In a small bowl, com­bine the harissa, turmeric and cumin. Mix well and use to coat the racks of lamb. Place the meat in a dish, cover and mar­i­nate in the fridge for at least four hours.

In a large pan, fry the bread­crumbs in the olive oil and crushed gar­lic un­til golden. Sea­son well, then mix in the toasted al­mond flakes, pars­ley and lemon zest.

Pre­heat your oven to 200˚C/400˚f/gas mark 6. Gen­tly brown the racks of lamb in a fry­ing pan be­fore cook­ing in the oven for 10 min­utes—the meat will be medium, but ad­just the time by two min­utes either way for rare or well done. Leave the lamb to rest.

Pre­pare the as­para­gus by snap­ping off the woody ends, then boil­ing it in salted water for a few min­utes. Drain well and toss with a lit­tle olive oil and the lemon juice. Scat­ter with the bread­crumbs and serve im­me­di­ately with the racks of lamb.

De­spite as­para­gus be­ing so read­ily avail­able from far-flung des­ti­na­tions all year round, the Bri­tish-grown crop is still a real treat that comes but once a year–now is the time

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