Crusted Lamb with Herb and Pistachio

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
6-8 6-8
Crusted Lamb with Herb and Pistachio
It looks dramatic and gives you tender, blushing meat with an irresistible feisty crumb.
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method

Ingredients

  • 3 x 7 Piece rack of free-range lamb, French-trimmed
  • Salt and pepper
  • Zest of 2 lemons
  • 20g shelled pistachios
  • 3 cloves garlic, peeled
  • 30g basil
  • 30g mint
  • 110g crusty bread (a day-old ciabatta works well)
  • Olive oil
  • 50g butter
  • 125g store-bought basil pesto
  • Method

  • 1
    Ensure the lamb is at room temperature and patted dry with a kitchen towel.
  • 2
    Season generously with salt and pepper.
  • 3
    Preheat the oven to 180°C or 160°C fan-assisted.
  • 4
    To make the crumb, blend the lemon zest, pistachios, garlic, herbs, bread and seasoning in a food processor.
  • 5
    Heat a large Le Creuset non-stick frying pan with a splash of olive oil. Sear off all the lamb until golden all around.
  • 6
    Baste with butter.
  • 7
    Remove from the pan and place in the Le Creuset Stainless Steel 35cm Roaster.
  • 8
    Rub the fat side of each lamb rack generously with the basil pesto, which will act as the "glue" to your crust.
  • 9
    Liberally pat the crumb onto the surface and press down.
  • 10
    Drizzle with olive oil and add a few pieces of butter.
  • 11
    For pink lamb, roast for 30-40 minutes, depending on how you prefer your lamb cooked.
  • 12
    Alternatively, leave in the oven until your desired preference.
  • 13
    Remove from the oven and cover with tin foil to rest for 10 minutes before carving to serve.