Recipe for Lamb Back with capers and spice crust

A more modern version of the Easter lamb

rib cooking recipes


  • 2 lamb backs
  • 8 shallots of onion, cut in half
  • 1 tbsp olive oil, plus extra to pour
  • 2 tbsp capers salted, rinsed, drained
  • 4 sprigs of rosemary, leaves only
  • 1/2 cup tea with parsley leaves
  • 1/2 cup tea mint leaves
  • 8 garlic cloves
  • 2 tablespoons olive oil soup
  • Grate and juice of 1 lemon
  • 100 gr. chopped peanuts


step 1

For the crust: Place the capers, herbs, garlic, 2 tablespoons olive oil, zest and lemon juice and a generous amount of freshly ground black pepper in a food processor and beat for 1 minute. Add the peanuts and process until homogeneous. Set aside.

step 2

Heat one tablespoon of olive oil in a pan over medium heat. Season the lamb with salt and pepper and then in 2 portions, sauté, turning, for 1 minute on each side or until golden brown. Let it rest for 15 minutes and then spread the crust on each lamb back.

step 3

Preheat the oven to 200 degrees.

step 4

Place the shallots in a pan, drizzle with oil and place the lamb on top. Bake for 35 minutes for medium-rare or until the meat is cooked to your liking. Let it rest for 10 minutes.

step 5

Chop the lamb and serve with the onion shallots.