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Pistachio-crusted rack of lamb

This crusted rack of lamb is bound to impress as the centrepiece at your next dinner party, Easter feast or any Spring celebration. The pistachio and herb crust adds a great texture and flavour to the meat. We love to serve ours alongside rich and creamy Dauphinoise potatoes and delicious seasonal greens.

Print recipe
Serves 3-4

Serves 3-4

Ingredients

  • 4 slices of bread
  • 200g unsalted pistachios
  • A few sprigs of mint
  • A few sprigs of parsley
  • Sea salt
  • 200g unsalted butter, softened
  • 1 x 8-12 bone lamb neck, prepared

Cooking instructions

  • Remove the crusts from the bread and tear into rough pieces. Add to a small food processor and blitz to crumbs. Tip out and set aside.
  • Add the pistachios to the food processor and blitz to fine crumbs.
  • Pick the leaves from the mint and parsley (discarding any tough stalks) and roughly chop. 
  • Add the breadcrumbs and chopped herbs back to the food processor along with a good pinch of salt.
  • Blend together to roughly combine. Add the butter and blend again until mixed as a thick, vibrant green paste.
  • Spread the paste all over the top side of the lamb, making a neat, even layer.
  • Place the lamb on a baking tray and chill in the fridge for 15-20 minutes or until the paste is set firm.
  • Preheat the oven to 2200°C/200°C fan/Gas 7.
  • Roast for 15-20 minutes for medium-rare.
  • Allow to cool for at least 5-10 minutes before carving into individual cutlets to serve – the meat should be beautifully pink in the middle.

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