* Percent Daily Values are based on a 2000 calorie diet.
Lamb with pistachio herb crust
A lamb dish with a wow factor
Cook Time30 minutesmins
Course: Main Course
Servings: 4
Calories: 652kcal
Author: Jessie and Lennie Ware
Equipment
Frying pan
Food processor
Ingredients
2racks of lamb French trimmed (fat removed and bones cleaned – ask your butcher to do this)
1tbspolive oil
3garlic clovespeeled
150gshelled pistachios
30gfresh fflat-leaf parsleyleaves only
Grated zest of 1 lemon
75gcrustless breada day or two old
2tbspDijon 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.