Parmesan and Pistachio Crusted Lamb Rack
What better way to celebrate the start of Spring than with one of the best cuts of lamb there is? This delicious parmesan, pistachio and herb crust will kick your lamb up to the next level.
Ingredients
- 1 Grass fed and finished lamb rack
- 50g breadcrumbs
- 70g pistachios
- 20g fresh mint
- 10g fresh rosemary
- 10g fresh thyme
- 15g parmesan cheese
- 2 cloves garlic
- 25g olive oil
- Zest of half a lemon
- Dijon mustard
Method
- Preheat your oven to 200C.
- Season lamb rack with a pinch of salt and pepper then sear on all sides in a hot pan to brown. This step is just to get colour so don't try to cook it through here! Allow it to cool before continuing to the crust step.
- Add all ingredients except lamb and dijon mustard to a food processor and blitz until everything is finely chopped/combined. If you don't have a food processor, just chop everything up finely and mix to combine.
- Pop your lamb racks onto a lined baking tray.
- Spread a layer of mustard over the fat and sides of the lamb - this will be the "glue" that sticks the crumb onto the lamb. Press the herb crumb over it to stick it to the lamb.
- Cook for around 20 - 25 mins in the oven. If you have a meat thermometer - use it! This will be a much better guide than approximate cooking time as factors like the size of your lamb rack and your individual oven can affect cooking time a lot. Aim for around 55C on your meat thermometer for pink lamb (this is medium rare). It will rest up a few degrees once you pull it out of the oven.
- Rest for at least 10 mins then slice.
