Name: Pistachio-crumbed lamb racks with minted mushy peas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 75 gram stale sourdough bread, torn into chunks; 1/4 cup pistachio kernels; 1 clove garlic, minced; handful flat-leaf parsley; sea salt and black pepper; 3 tablespoon olive oil; 3 french fat-trimmed lamb racks, 6 ribs per rack; 1 tablespoon dijon mustard; 4 1/2 cup (600g) frozen peas; 75 gram butter, softened; 1/3 cup (80ml) double thick cream; handful of mint leaves, roughly chopped

Pistachio-crumbed lamb racks with minted mushy peas

Pistachio-crumbed lamb rocks with minted mushy peas

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Serves 6

Prep

20M

Cook

25M

Total

45M

Ingredients

75 gram stale sourdough bread, torn into chunks

1/4 cup pistachio kernels

1 clove garlic, minced

handful flat-leaf parsley

sea salt and black pepper

3 tablespoon olive oil

3 french fat-trimmed lamb racks, 6 ribs per rack

1 tablespoon dijon mustard

4 1/2 cup (600g) frozen peas

75 gram butter, softened

1/3 cup (80ml) double thick cream

handful of mint leaves, roughly chopped

Method

Pistachio-crumbed lamb rocks with minted mushy peas

1.Preheat the oven to 200°C (180°C fan-forced). Place the bread, pistachio, garlic, parsley, salt and pepper in a food processor and blitz to combine (don’t over-process or you will lose the texture). With the motor running, drizzle half of the olive oil down the spout.

2.Heat the remaining olive oil in the frying pan over high heat. Season the lamb racks with salt and pepper and brown an both sides.

3.Remove from the pan and place on a lined baking tray. Paint the meaty sides with mustard and press the crumb coating onto the meat. Place in the oven for 15-18 minutes for medium. Remove from the oven and rest for at least 5 minutes.

4.Meanwhile, bring a large pot of salted water to the boil. Cook the peas for 3 minutes or until tender. Drain and place in the food processor with the butler, cream and mint. Blitz to combine. Season with salt and pepper. Return to the pot and keep warm over low heat.

5.To serve, halve each lamb rack. Divide the peas among serving plates and top with lamb.

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Ingredients

Method

Pistachio-crumbed lamb rocks with minted mushy peas

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