The Magpie Anthology

Lamb with Pistachio Herb Crust

Serves 4

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/180°C fan/gas 6.

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.

Tip If serving with tinned haricot beans, drain the beans and tip into a pan, adding a crushed garlic clove, a knob of butter, some chopped fresh parsley and half a chicken stock cube. Cook over a very low heat for about 20 minutes.

Extracted from Table Manners: The Cookbook by Jessie and Lennie Ware (Ebury Press, £22) Photography by Ola O Smit 

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