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Herb and pistachio crusted rack of lamb
Added: September 20, 2015


Herb and pistachio crusted rack of lamb

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  • 2 racks Australian Chilled lamb (cleaned, French trimmed and patted dry) 
  • 2 tbsp De Cecco Extra Virgin Olive Oil 
  • salt and pepper 
  • ½ Elle & Vire cup butter, room temperature 
  • 1 cup fresh parsley 
  • ½ cup fresh coriander 
  • 1 tsp ground allspice 
  • 1 tsp paprika 
  • 6 garlic cloves, mashed 
  • 1 lemon, zested 
  • 1 cup fresh breadcrumbs (white bread, crusts removed) 
  • 1 cup Al Rifai Pistachio nuts, ground, not too fine


Preheat the oven to 200°C. Rub the lamb all over with olive oil and season with salt and pepper. Put the racks on a baking pan with the meat side up and roast for 15 minutes. Remove to cool but leave the oven on and lower the temperature to 180°C.
In a food processor, place butter, parsley, coriander, allspice, paprika, garlic and lemon zest and pulse a couple of times. Then add the breadcrumbs and pistachios and continue to pulse to incorporate, ensuring that it remains coarse. Spoon the herb and nut mixture on top of the lamb, meat side up, and, using your hands, pat down to stick.
Return the lamb racks to the oven and finish roasting for another 15 minutes. Remove and cover loosely with foil and leave to rest for 5 minutes before serving.
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