Beverly Hills’ Chef Tony’s Sliced Rack of Lamb Recipe

Beverly Hills’ Chef Tony’s Sliced Rack of Lamb Recipe

August Story 9


4 bone rack of lamb

5g salt and black pepper

50g bread crumbs

30g dukka spice

Zest of one lime

15ml olive oil

10g garlic


Dukka marinade

  1. Take the olive oil, most of the dukka spice and lime zest, all the garlic and seasoning and rub the rack with the marinade. Let this infuse for one hour in the fridge. Place on the backing tray and roast for 16 minutes at 180° C or until the core temperature is 50° C.
  2. Take the remaining dukka spice and mix it with bread crumbs more lime zest for the crust.
  3. Roll the rack in the crust and cook under the grill for 3 minutes.
  4. Then let it rest for 5-7 minutes.


Harissa sauce

100g red capsicums

100g red pimento peppers

10g red chilli peppers

40g onion

20g tomato sate

2tbsp honey

10g coriander

10g cumin

5g lemon juice

1 tbspn olive oil


  1. Place all the ingredients into a food processor and blitz until it becomes a smooth paste then cook it in olive oil on medium heat for 35 minutes.
  2. Serve this sauce hot with your sliced lamb rack.


Sweet potato mash

60g sweet potato

10ml cream

3g salt

10g butter

  1. Boil the sweet potatoes for 20 minutes or until cooked and soft then drain and let return the potatoes to the hot pot to dry out the potatoes.
  2. Add the butter and cream and mix into smooth mashed potatoes. Season with salt.


Oven grilled vegetables

20g carrots

20g aubergines

20g baby marrows

1 cocktail onion

20g broccoli

20ml olive oil

5g salt

Place all the vegetables into a roasting tray, drizzle with olive oil and roast in the oven at 200° C for 15 minutes.

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