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Rack of lamb
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Total Time:
50 minutes
Impressive lamb dish with tender, flavorful meat and a crispy coating. Easily scalable for any group size, simply adjust cooking time as needed.
Ingredients:
  • 2 x French-trimmed 7-bone racks of lamb (caps, fat and sinews removed)
  • unsalted butter
  • 3 cloves of garlic
  • 100 g shelled pistachios
  • 1 bunch of fresh flat-leaf parsley (30g)
  • 75 g bread
  • Dijon mustard
  • 350 g fine green beans
  • 1 tablespoon white wine vinegar
  • extra virgin olive oil
  • ½ a lemon
  • 3 sprigs of fresh tarragon
Instructions:
  • Remove the meat from the fridge and allow it to come to room temperature. Preheat the oven to 180ºC/350ºF/gas 4. Drizzle lamb racks with olive oil, season generously with sea salt and black pepper, patting to coat. Sear in a hot pan with oil and butter for 2 to 3 minutes until golden. Transfer racks to a roasting tray. Blend garlic, pistachios, parsley, bread, and nutmeg into a green crumb. Brush lamb with mustard, coat with herby crumb. Roast for 25 minutes until the crust is crisp. Let the lamb rest for 10 minutes. Cook green beans in boiling salted water for 6 to 7 minutes. Mix crushed garlic, mustard, vinegar, olive oil, lemon juice, and tarragon for dressing. Toss beans in the dressing. Slice lamb and serve with dressed green beans and potato al forno.

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