Pistachio Crust Rack of Lamb
This recipe is just for the meat, however you can add lots of different options to accompany it.
I love the play on sweet and savoury flavours here and the way the pink and green colours seem to mirror that. I have served the lamb here with classic roast potatoes, minted butter carrots and some peas, and I have made a redcurrant jus. You can also add the roast vegetables the meat has sat on, the onions are delicious! However it is great with a pearl barely salad (or other grain) with lots of herbs and some dried berries. It's delicious and pretty so try it this weekend for a more exciting take on a roast.
What you'll need
6 Bone Rack of Lamb
1 Cup of Breadcrumbs
¼ Cup Dried Berries (Rasins, Cranberries, Cherries or Blueberries)
½ Cup Onion – finely chopped
1 Clove of Garlic – finely chopped
½ Cup of Pistachios – finely chopped or buttered
One Egg – beaten lightly
Salt and Pepper
Olive Oil
1 Cup of Breadcrumbs
¼ Cup Dried Berries (Rasins, Cranberries, Cherries or Blueberries)
½ Cup Onion – finely chopped
1 Clove of Garlic – finely chopped
½ Cup of Pistachios – finely chopped or buttered
One Egg – beaten lightly
Salt and Pepper
Olive Oil
- Preheat the oven to 190ºC.
- Slowly soften the Onion and Garlic in a little Olive Oil, then combine in a blender with the Breadcrumbs, Dried Berries, Pistachios and seasoning till throughly mixed but not a dough.
- Beat an Egg and mix it throughout.
- Take the Rack of Lamb and rub Salt and Pepper all over, then brown either side lightly in a pan with Olive Oil until it is just beginning to colour and lie it on a bed of vegetables (or rosemary).
- Pack the crumb crust onto the meat.
- Roast in the oven for 25 to 30 mins. Then remove and cover to allow to rest for 5 mins.
