Pistachio Crusted Rack of Lamb

• Serves 2

Ingredients

• 1 lamb rack (7-ish bones)
• 1 cup panko
• 100g unsalted pistachios
• a few sprigs of mint
• A few sprigs of parsley
• Sea salt
• 150g unsalted butter

Directions

0. Oven to 200c
1. Add the pistachios to the food processor and blitz to fine crumbs.
2. Pick the leaves from the mint and parsley (discarding any tough stalks) and roughly chop.
3. Add the breadcrumbs and chopped herbs back to the food processor along with a good pinch of salt.
4. Blend together to roughly combine.
5. Add the butter and blend again until mixed as a thick, vibrant green paste – it might stop blending and you’ll have to finish smushing by hand.
6. coat on top of lamb, roast in oven for 15-20 minutes, until 60c – make sure it gets some time on top rack so nuts get a little toasy. and stir buttom of pan so that they don’t burn if they come off
7. when remove from heat/pan to stop cooking, collect juices and mix with buttery juice/crust bits from pan.

Notes

• serve with gratin potatoes & charred asparagus
• if making with gratin, the timing/heat requirements can be a bit challenging.