It looks dramatic and gives you tender, blushing meat with an irresistible feisty crumb.
Ingredients
Method
Ingredients
- 3 x 7 Piece rack of free-range lamb, French-trimmed
- Salt and pepper
- Zest of 2 lemons
- 20g shelled pistachios
- 3 cloves garlic, peeled
- 30g basil
- 30g mint
- 110g crusty bread (a day-old ciabatta works well)
- Olive oil
- 50g butter
- 125g store-bought basil pesto
-
Method
-
1Ensure the lamb is at room temperature and patted dry with a kitchen towel.
-
2Season generously with salt and pepper.
-
3Preheat the oven to 180°C or 160°C fan-assisted.
-
4To make the crumb, blend the lemon zest, pistachios, garlic, herbs, bread and seasoning in a food processor.
-
5Heat a large Le Creuset non-stick frying pan with a splash of olive oil. Sear off all the lamb until golden all around.
-
6Baste with butter.
-
7Remove from the pan and place in the Le Creuset Stainless Steel 35cm Roaster.
-
8Rub the fat side of each lamb rack generously with the basil pesto, which will act as the "glue" to your crust.
-
9Liberally pat the crumb onto the surface and press down.
-
10Drizzle with olive oil and add a few pieces of butter.
-
11For pink lamb, roast for 30-40 minutes, depending on how you prefer your lamb cooked.
-
12Alternatively, leave in the oven until your desired preference.
-
13Remove from the oven and cover with tin foil to rest for 10 minutes before carving to serve.
