Jessie Ware’s lamb with pistachio herb crust

Rack of lamb image
Jessie and Lennie Ware image
Jessie and Lennie Ware
A tasty spring lamb recipe with a crunchy twist – a pistachio herb crust that really adds a wow factor to the dish.

 

 

 

 

Lamb with pistachio herb crust

Jessie Ware’s lamb with pistachio herb crust A tasty spring lamb recipe with a crunchy twist – a pistachio herb crust that really adds a wow factor to the dish.         From Table Manners by Jessie & Lennie Ware, Ebury Press, £22 Print This
Serves: 4
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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

Instructions

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

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