This is the dinner party dish that never fails to impress. A French cut rack of lamb seared until golden, coated in a fragrant pistachio, rosemary, thyme and parsley crust, then roasted to perfection and served with Boutique Sauces Red Wine Jus. It looks like something from a high end restaurant but comes together in under an hour. Gluten free, dairy free and absolutely worth every minute.
Ingredients
1 French cut rack of lamb, fat removed, 8 points (ask your butcher)
1 tablespoon olive oil
75g pistachio nuts, crushed
1 clove garlic
15g fresh flat leaf parsley
15g fresh rosemary
10g fresh thyme
2 tablespoons Dijon mustard
Salt and pepper to taste
Boutique Sauces Red Wine Jus to serve
Directions
-
1
With a sharp knife, score the fat side of the lamb in a criss-cross pattern then cut in half to make two 4 point racks. Season generously all over with salt and pepper and set aside to come to room temperature for 1 hour before cooking.
-
2
Preheat oven to 200C.
-
3
Heat a heavy based frying pan over high heat. Add a drizzle of olive oil and sear the lamb fat side down first until golden brown, around 4 minutes. Flip and sear all sides until golden, another 4 minutes. Transfer to a plate and set aside.
-
4
In a food processor combine the pistachio nuts, parsley, garlic, rosemary and thyme with a pinch of salt and pepper. Pulse until finely chopped. Spread the mixture into an even layer on a board or plate.
-
5
Using a brush, coat the lamb all over with Dijon mustard.
-
6
Press the lamb firmly into the pistachio mixture, using your hands to ensure it is evenly coated. Cover the bones with aluminium foil to prevent burning.
-
7
Place on a roasting tray and roast for 20 minutes.
-
8
Remove from the oven and rest for 10 minutes before carving.
-
9
Serve with Boutique Sauces Red Wine Jus, dauphinoise potatoes and vegetables of your choice.
Recipe Notes
Make this recipe
Discover our full range of artisan sauces & condiments.