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Herb and pistachio crusted rack of lamb
Serves 4 Starters and mains
Ingredients
- 2 racks of lamb, cleaned, French trimmed, and patted dry
- 2tbsp olive oil
- 115g butter, room temperature
- 240g fresh parsley
- 125g fresh coriander
- 1tsp ground allspice
- 1tsp paprika
- 6 garlic cloves, mashed
- zest of 1 lemon
- 50g fresh breadcrumbs (white bread, crusts removed)
- 115g pistachio nuts, ground, not too fine
Method
Preheat the oven to 200°C/400°F/Gas 6. Rub the lamb all over with oil and season with salt and pepper. Put the racks on a baking pan with the meat-side up and roast for 15 minutes. Remove to cool but leave the oven on and lower the temperature to 180°C/350°F/Gas 4.
Place the butter, parsley, coriander, allspice, paprika, garlic and lemon zest in a food processor and pulse a couple of times. Then add the breadcrumbs and pistachios and continue to pulse to incorporate, ensuring that it remains coarse. Spoon the herb and nut mixture on top of the lamb, meat-side up, and pat down with your hands.
Return the lamb racks to the oven and finish roasting for another 15 minutes. Remove and cover loosely with foil and leave to rest for 5 minutes before serving.
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