Lamb rack is such a treat for me so I wanted to make sure I made it as tasty as possible. I remember having a macadamia crusted lamb chop which was delicious. I used pistachio for mine and dried herbs. I love pepper so I added a good amount of this too. Using mustard as your ‘glue’ adds a really nice extra flavour too. This was juicy, tender and absolutely delicious. I had mine with some red wine gravy and creamy mashed potato
Ingredients (serves 2)
- 1 rack of lamb, French trimmed by your butcher
- 60g breadcrumbs
- 75g shelled pistachio nuts
- 2 garlic cloves, peeled and roughly chopped
- 2 tbsp dried oregano
- 2 tbsp dried thyme
- 1 tbsp sumac
- ½ tsp sea salt
- ½ fresh black pepper
- Juice and zest of a lemon
- 1 tbsp olive oil
- 1 tbsp Dijon mustard for brushing
- Splash of oil for frying
Directions
- Preheat oven to 200 degrees fan.
- Making sure the lamb is at room temperature slice away the most of layer of fat, leaving some bits for moisture.
- In a food processor add the pistachios, chopped garlic, herbs, sumac, salt, pepper, lemon juice and zest and olive oil. Give it a blitz to form a crumb.
- Prepare the lamb by brush the mustard over the top of the lamb, Taking handfuls of the breadcrumb mixture press it firmly on top of the mustard. Repeat so the rack has a nice even layer.
- Heat some oil in an ovenproof pan. Add the lamb and sear the underneath side of the rack and also the edge.
- Roast the lamb in the oven for 20 minutes (I like mine medium rare) adjust for 5 minutes for your liking. So medium cook another 5 mins, medium well another 10 mins etc.
- Remove the lamb and let it rest for 15 mins. Serve with your favourite sides. Enjoy. ☺️
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