This rack of lamb with pistachio herb crust goes particularly well with haricot beans, according to Table Manners hosts Lennie and Jessie Ware.

Crusted rack of lamb
(Ola O Smit/PA)
Crusted rack of lamb
Print Recipe
Nutrition Facts
Lamb with pistachio herb crust
Amount Per Serving
Calories 652 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 17g106%
Cholesterol 71mg24%
Sodium 242mg11%
Potassium 650mg19%
Carbohydrates 22g7%
Fiber 5g21%
Sugar 4g4%
Protein 24g48%
Vitamin A 729IU15%
Vitamin C 14mg17%
Calcium 99mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Lamb with pistachio herb crust

A lamb dish with a wow factor
Cook Time30 minutes
Course: Main Course
Servings: 4
Calories: 652kcal
Author: Jessie and Lennie Ware

Equipment

  • Frying pan
  • Food processor

Ingredients

  • 2 racks of lamb French trimmed (fat removed and bones cleaned – ask your butcher to do this)
  • 1 tbsp olive oil
  • 3 garlic cloves peeled
  • 150 g shelled pistachios
  • 30 g fresh fflat-leaf parsley leaves only
  • Grated zest of 1 lemon
  • 75 g crustless bread a day or two old
  • 2 tbsp Dijon mustard
  • Salt and pepper

Method

  • Preheat the oven to 200°C/180°C fan/gas 6.
  • Season the lamb. Heat a heavy-based frying pan over a medium–high heat, add the olive oil and brown the lamb for two to three minutes on all sides.
  • Whizz the garlic, pistachios, herbs, lemon zest and bread in a food processor until finely chopped.
  • Spread a tablespoon of mustard over each rack of lamb and coat in the herb mixture, pressing gently so that it sticks.
  • Roast for 15–20 minutes: 15 minutes will be very pink. Remove from the oven and leave to stand for 10 minutes before carving and serving.
  • If serving with tinned haricot beans, drain the beans and tip into a pan, adding a crushed garlic clove, a knob of butter, some chopped fresh parsley and half a chicken stock cube. Cook over a very low heat for about 20 minutes.

Nutrition

Calories: 652kcal | Carbohydrates: 22g | Protein: 24g | Fat: 53g | Saturated Fat: 17g | Cholesterol: 71mg | Sodium: 242mg | Potassium: 650mg | Fiber: 5g | Sugar: 4g | Vitamin A: 729IU | Vitamin C: 14mg | Calcium: 99mg | Iron: 4mg

Table Manners: The Cookbook by Jessie and Lennie Ware, photography by Ola O Smit, is published by Ebury Press.

ADVERTISEMENT

Turkey meatballs in tomato sauce recipe

Wise Living Magazine may receive a small commission to help support the running of this site from purchases made from links on this page. Affiliate links do not influence our editorial or articles published by Wise Living.

ADVERTISEMENT

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.