Easy Lamb Rack Recipe with Pistachio Crust
A whole lamb rack seared, brushed with mustard, pressed with a pistachio and herb crust, and roasted until golden. Slice into chops and serve.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
5 steps. Read it through before you start.
- 01Season
Take the rack out of the fridge 30 minutes before cooking. Score the fat in a crosshatch, then season well with salt and pepper.
- 02Sear
Heat a pan until very hot. Sear the rack, fat side down first, for 2 minutes per side.
- 03Crust
Brush the fat side with mustard. Mix the pistachios, crumbs, parsley, garlic and oil and press onto the mustard.
- 04Roast
Roast at 200 °C for 15 to 20 minutes, until a thermometer reads 60 °C for pink or 71 °C for well done.
- 05Rest
Rest 10 minutes, then slice between the bones.
Questions
How do I trim the cap?+
Cut away excess fat from the cap if you prefer, but leave a thin layer for flavour.
Can I use another nut?+
Almonds or walnuts both work.
How many does one rack serve?+
One 850 g rack serves 3 as a main course.