COLIN'S RACK OF LAMB WITH A PISTACHIO AND HERB CRUST
Recipe by Claire Aldous and Sarah Tuck
Reading Colin’s interview we couldn’t go past lamb for inspiration – but rather than a nostalgic roast, we opted for a vibrant pistachio and herb-crusted lamb rack, reflecting the effervescence of the man himself!
2 x 8 bone racks of lamb
(about 550 grams each) sea salt and ground pepper 2 teaspoons olive oil 4 teaspoons Dijon mustard
1 packed cup parsley, chopped 100 grams pistachio nuts ½ cup panko crumbs 2 tablespoons olive oil
2 cloves garlic, crushed finely grated zest 1 lemon 1 large egg white sea salt and ground pepper
thick plain yoghurt
Zesty Herb Sauce (recipe below) Cumin and Honey Roasted Vegetables
Preheat the oven to 180°C fan bake.
Season the lamb racks with salt and pepper. Heat the oil in a sauté pan and when very hot, add the racks fat side down. Cook for a couple of minutes until deeply golden. Turn and cook for 1 minute. Set aside to cool.
Put all the ingredients except the egg white in a food processor, season generously and blitz until finely chopped. Add the egg white and blitz again. Tip into a bowl.
Spread the mustard over the top of the lamb racks. Press half the crumbs firmly onto each rack.
Place in a shallow roasting dish and place in the bottom third of the oven. This helps stop the crust from over browning. Cook for 25 minutes for medium-rare lamb. Rest loosely covered for 5 minutes before carving.
Spread a layer of yoghurt on plates then a spoonful of the Zesty Herb Sauce. Top with the lamb and Cumin and Honey Roasted Vegetables and season with salt and pepper.