Almond Dukkah Dusted Rack of Lamb with Spicy Plum Salsa

Cooking time
Serves3-4 people

It’s worth making a double or even triple batch of this heavenly dukkah. It can be kept for up to three weeks in a jam jar. Sprinkle it on houmous or dip in with oil soaked bread. We think it's the best with our succulent rack of lamb.


  • 400g plums
  • 2 spring onions
  • ½ a bulb of fennel
  • 2 chillies
  • 1 lime
  • 1 tsp honey + 1 tbsp honey
  • A large handful of mint, leaves only
  • 50g almonds, roughly chopped
  • 1 tbsp cumin seeds
  • 25g sesame seeds
  • ½ tsp sea salt
  • ½ tsp black pepper corns
  • 1 tsp ground coriander
  • A handful of mint, leaves only
  • 1 garlic clove
  • 1 tbsp olive oil
  • 500g rack of lamb

Prep: 20 mins | Cook: 30-35 mins

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1. Heat your oven to 180°C/Fan 160°C/Gas 4.
2. Halve the plums and scoop out the stone with a teaspoon. Roughly chop and pop into a bowl. Finely slice the spring onions. Thinly shave slices of the fennel, reserving the fronds. Deseed and finely chop one of the chillies. Zest and juice the lime. Whisk together with 1 tsp honey. Add to the bowl with the plums and tumble together. Leave to marinate for at least 30 mins.
3. Spread the almonds, cumin seeds, sesame seeds, pepper corns and salt on a baking tray. Slide into the oven and roast for 10 mins.
4. Allow to cool, then tip into a food processor with the ground coriander. Pulse a few times till you have a coarse powder.
5. To make the marinade, finely chop the mint. Deseed and finely chop the remaining chilli. Peel and grate the garlic. Place in bowl and mix 1 tbsp honey with 1 tbsp olive oil. Whisk together.
6. Season the lamb well. Heat a pan or griddle till it's smoking hot. Sear the lamb on both sides for a couple of mins. Using a pastry brush, generously coat the lamb in the chilli and mint honey.
7. Place the lamb on a baking tray, fat side up. Dust over the dukkah to form a crust. Roast the lamb for 15-17 mins if you like it rare, or leave for 4-5 mins longer if you like it more well done. Cover and leave to rest for at least 10 mins.
8. Finely chop the mint and fennel fronds. Fold through the plum salsa. Serve with the dukkah dusted lamb rack.
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