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