Herb and pistachio crusted lamb rack

 Servings: 2
Ingredients
Lamb Marinade
1 rack of lamb from Hudson Meats (8 pins)
2 tsp paprika
1 tsp salt
2 tbsp Dijon mustard
Herb & Pistachio crust
70g pistachio
25g sourdough bread or 2 slices of sourdough (toasted and torn into chunks)
3 cloves garlic sliced
2 tbsp chopped parsley
2 sprigs rosemary
2 sprigs oregano
1 tbsp garlic olive oil
Grated lemon zest (1/2 whole lemon)
1/4 tsp salt

Method

  1. Bring lamb rack to room temperature and pat dry. Season with salt and paprika.
  2. Pre-heat oven to 180C. Line a tray with baking paper.
  3. Add all ingredients for crush to a food processor and blitz until finely chopped.
  4. Smear lamb with mustard on each side. Coat with the crust mixture and lightly press down to ensure the crust sticks.
  5. Place in the oven and roast for 15 minutes. Cover with aluminium foil and roast for additional 30 minutes.
  6. Transfer the rack to a carving board and let rest for 10 minutes.








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