Roasted Rack of Lamb with Pistachio Crust (serves 4)
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Ingredients
| 1 lamb rack (4 bones) |
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| Salt & pepper to taste |
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| 1 tsp Dijon mustard |
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| Pistachio Crust: |
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| 30 g pistachio nuts, lightly toasted |
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| 1 slice of white bread |
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| 1 tbsp chopped flat leaf parsley |
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| A pinch of salt & black pepper |
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| 1 tbsp olive oil |
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Sauces
| Morel Cream Sauce: |
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| 20 g dried morel mushroom |
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| 1 tbsp finely chopped shallots |
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| 1 tsp minced garlic |
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| 2 tbsp sherry wine |
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| 100 ml morel mushroom soaking water |
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| 100 ml whipping cream |
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Method
| 1 | Lamb rack: season the lamb with salt & black pepper. Pan-fry & sear the crust of the lamb rack |
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| 2 | Transfer to the oven & roast at 130C to desired doneness (20 min rare, 30 min med-rare, 40 min medium, 50 min med-well) |
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| 3 | Pistachio Crust: toast the pistachio at 150C oven for 10 min. Remove, leave to cool completely & grind |
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| 4 | Process the white bread with the pistachio & parsley until fine sand forms. Season with salt & pepper & mix with 1 tbsp olive oil |
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| 5 | Remove the lamb rack from the oven & lather the top with Dijon mustard. Press the pistachio crust on top |
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| 6 | Return the lamb rack to 250C oven & roast until the crust is golden brown, about 6 min |
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| 7 | Remove the lamb rack from oven, leave to rest for 5 min & carve |
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| 8 | Morel Cream Sauce: soak the more mushrooms in water for 30 min until soft. Remove from the soaking water & clean well. Coarsely chop |
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| 9 | Heat 2 tbsp oil in a saucepan & fry the shallots & garlic until fragrant. Add the mushrooms & fry until dry |
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| 10 | Glaze the pan with sherry wine |
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| 11 | Put in the soaking water & cook over low heat for 10 min |
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| 12 | Put in the cream & cook for a further 15 min or until the sauce is thick |
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| 13 | Season the sauce & serve hot with the lamb rack |
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