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Crusted rack of lamb
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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 mins
Course: Main Course
Servings: 4
Calories: 652kcal
Author: Jessie and Lennie Ware


  • 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.


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