Rack of Lamb with Pistachio Crust

Ingredients:

1. Bone Rack of Lamb - 6

2. Large Jacket Potato - 1

3. Medium sized Courgette - 1

4. Carrots - 2

5. Onion Shallot - 1

6. Salted Butter - 25 g

7. White Cooking Wine - 50 ml

8. Dijon Mustard - 20 g

9. Fresh Mint (leaves) - 5-6

10. Pistachio - 100 g

11. Panko Breadcrumbs - 100 g

12. Dry Basil - 10 g

13. Dry Parsley - 10 g

14. Dry Oregano - 10 g

15. Dry Mint - 10 g

16. Red Wine - 250 ml

Method of Preparation:

Take a nice piece of 6 bones rack of lamb and french trim it, after that cut in half in 2 by 3 bones pieces.

For the Chateau Potatoes:

Slice the large jacket potato into 6 equal wedges and using a turning knife give them the chateau shape. Cook them off in a simmering slightly salted water for about 8-10 minutes.

For the Courgette Noisettes:

Using a melon bowler scoop out 6 pieces of noisettes from the courgette. Blanch them in boiling water for about 4 minutes and keep them aside.

For the Carrot Puree:

The finely chopped onion shallot you have to sautéed off until golden brown in a small sized saucepan. Add the chopped carrots and cook together until starting to catch the bottom of the saucepan. Deglaze with the white wine and add some water, leave it to simmer gentile until the carrots become soft. Add the butter and blitz everything together very fine. Use salt and pepper for seasoning the puree.

For the Pistachio Crust:

For the crust, you need to mix all the dry ingredients left, panko, dry basil, dry oregano, dry parsley, dry mint, finely crushed pistachio and a bit of salt and pepper, together! Keep them aside because you’ll need them soon!

Cooking:

In a large frypan sear all the sides of the lamb rack well. When ready, after seasoning the meat with salt and pepper, place it in the oven, 195 degrees Celsius, for about 4 minutes. In the same hot pan please give a nice colour to your courgette noisettes and keep them aside. Deglaze the pan with the red wine (personal, I recommend a cabernet sauvignon, full body, dark colour), add the finely chopped fresh mint and reduce to a slightly thick consistency! By now, the first 4 minutes in the oven definitely been gone, take the lamb off, brush lightly the Dijon mustard and press it gently into the pistachio mixture! Back in the oven for another 4 minutes! After your timer goes off, before plate it up to give at least 5 minutes to rest the meat when coming off the oven!