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Lamb with Pistachio Herb Crust

Course: dinner
Keyword: Lamb
Servings: 4 servings
Author: Jessie and Lennie Ware


  • 2 racks of lamb French trimmed - fat removed and bones cleaned (ask your butcher to do this)
  • 1 tbsp olive oil
  • 3 garlic cloves peeled
  • 150 g shelled pistachios
  • 30 g fresh flat-leaf parsley leaves only
  • 30 g fresh mint leaves only
  • grated zest of 1 lemon
  • 75 g crustless bread a day or two old
  • 2 tbsp Dijon mustard
  • salt and pepper


  • Preheat the oven to 200°C/180°C fan/gas 6.
  • Season the lamb. Heat a heavy-based frying pan over a medium–high heat, add the olive oil and brown the lamb for 2–3 minutes on all sides.
  • Whizz the garlic, pistachios, herbs, lemon zest and bread in a food processor until finely chopped.
  • Spread a tablespoon of mustard over each rack of lamb and coat in the herb mixture, pressing gently so that it sticks.
  • Roast for 15–20 minutes: 15 minutes will be very pink.
  • Remove from the oven and leave to stand for 10 minutes before carving and serving.


If serving with tinned haricot beans, drain the beans and tip into a pan, adding a crushed garlic clove, a knob of butter, some chopped fresh parsley and half a chicken stock cube. Cook over a very low heat for about 20 minutes.