- 2 racks of lamb, French trimmed (fat removed and bones cleaned – ask your butcher to do this)
- 1 tbsp olive oil
- 3 garlic cloves, peeled
- 150g shelled pistachios
- 30g fresh flat-leaf
- parsley, leaves only
- 30g fresh mint, leaves only
- Grated zest of 1 lemon
- 75g crustless bread, a day or two old
- 2 tbsp Dijon mustard
- Salt and pepper
Preheat the oven to 200°C. Season the lamb. Heat a heavy-based frying pan over a medium–high heat, add the olive oil and brown the lamb for 2–3 minutes on all sides.
Whizz the garlic, pistachios, herbs, lemon zest and bread in a food processor until finely chopped.
Spread a tablespoon of mustard over each rack of lamb and coat in the herb mixture, pressing gently so that it sticks.
Roast for 15–20 minutes: 15 minutes will be very pink. Remove from the oven and leave to stand for 10 minutes before carving and serving.
From Table Manners by Jessie & Lennie Ware, Ebury Press, £22