Recipe for Lamb Back with capers and spice crust

Ingredients

• 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

Implementation

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.