This rack of lamb with pistachio herb crust goes particularly well with haricot beans, according to Table Manners hosts Lennie and Jessie Ware.
Lamb with pistachio herb crust
- Frying pan
- Food processor
- 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
- 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.
Table Manners: The Cookbook by Jessie and Lennie Ware, photography by Ola O Smit, is published by Ebury Press.
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