Gorgeous Crusted Rack of Lamb

Easter Sunday is the perfect time to indulge in a showstopper cut of meat. Whether it's two or ten of you celebrating, make it a feast to remember! If there is any meat which sings Easter springtime it's definitely lamb. The pistachio and basil crust adds a gorgeous flush of green which looks beautiful against the blushing lamb meat and is perfect for this time of year.

I made this for James and myself after a big walk and it was exactly what we needed plus it is so much easier than it looks! I implore you to step out your comfort zone if you've never cooked a lamb rack before. I promise it's so easy and so worth it.

Serves 2 - can be easily adjusted for more
Prep Time: 20 minutes
Cook Time: 35 minutes / time for a glass of bubbles whilst pretending to participate in the Easter egg hunt

Ingredients:

• Rack of French-trimmed lamb - we had three cuts worth each
• 120g shelled pistachios
• Big bunch of fresh basil
• 2 cloves of garlic
• 30g salted butter
• 90g breadcrumbs
• 1 tablespoon Dijon mustard
• Glug of olive oil
• Sea salt and black pepper

Method:

Preheat oven to 180C.

Make sure you're meat is at room temperature.When meat is cold it tightens up and no one wants a tough, uptight rack. Rub it with the olive oil, sea salt and black pepper. 

While waiting you can prep everything else. Chop your pistachios, garlic and basil finely and mix together along with the breadcrumbs. You want the mix to be relatively fine but don't worry about a few bigger pieces as it adds a nice crunch and texture. Put aside until later.

Pop a skillet pan on high heat. Once hot add the rack to the pan and a third of the butter. Now I've told you twice so you're probably getting bored of hearing it but... (altogether now)... if it's stuck, it sticks!!! The meat will tell you when it's ready to turn. You're only searing the rack now so you just want a gorgeous deep brown colour all over. Once all browned and sexy looking take it out the pan. Take the pan off the heat but keep it close as you will need it again shortly.

Rub the rack with Dijon mustard and then press on the pistachio and basil mixture all over. Place back in your skillet pan along with the rest of the butter (cut into smaller knobs) and then pop in the oven. If you don't have a skillet pan you just need a pan that can completely go in the oven or use a preheated baking tray.  

Cook the lamb for about 20-25 minutes for it to be served a beautiful shade of pink. Cook longer if you're... into that kind of stuff. No offence intended!

Leave to rest before serving. Carve between each bone after resting.

I served this up with dauphinoise potatoes. sticky roasted carrots and asparagus. I forgot a sauce but a nice simple gravy would have been delicious so you shouldn't forget that. Its not completely necessary though as the meat stays lovely and juicy because of cooking it on the bone. Either way, I hope you tuck in your napkin and enjoy this for Easter or anytime you fancy. Let me know how it goes.

Love, Rachael x