Pistachio Crusted Lamb with Roasted Herbed Veg

Name: Rukmini Iyer Pistachio Crusted Lamb Recipe | Quick Lamb Roast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 2
Ingredients: 150g baby carrots, halved lengthways; 200g baby courgettes, halved lengthways; 1 x 400g tin of haricot beans, drained and rinsed; 1 tbsp olive oil; 2 tsp sea salt flakes; freshly ground black pepper; 1 x approx. 350g French-trimmed rack of lamb; 2 tsp Dijon mustard; 40g pistachio nuts, fairly finely chopped; 1 small bunch of fresh mint, leaves finely chopped; ½ lemon, juice only; 1 tbsp extra virgin olive oil

by Rukmini Iyer from The Quick Roasting Tin

This all-in-one pistachio crusted rack of lamb traybake is a quick, but impressive, main course for a simple dinner party.

Tray Bake Dinner Party

Serves 2

Total 40 min

Prep 10 min

Cook 30 min

Easy

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Introduction from Rukmini Iyer

This is such a lovely dish for a special occasion. A French-trimmed rack of lamb is a little more pricey than other cuts, but all the meat is meltingly tender and it looks really impressive compared to how easy it is to prepare. If you can get multi-coloured carrots, this is the time to deploy them.

Ingredients

150g baby carrots, halved lengthways

200g baby courgettes, halved lengthways

1 x 400g tin of haricot beans, drained and rinsed

1 tbsp olive oil

2 tsp sea salt flakes

freshly ground black pepper

1 x approx. 350g French-trimmed rack of lamb

2 tsp Dijon mustard

40g pistachio nuts, fairly finely chopped

1 small bunch of fresh mint, leaves finely chopped

½ lemon, juice only

1 tbsp extra virgin olive oil

Method

Preheat the oven to 180°C fan/200°C/gas 6. Tip the vegetables, beans, olive oil, 1 teaspoon of sea salt and a good grind of black pepper into a roasting tin and mix well.

Rub the rack of lamb with the remaining teaspoon of sea salt, then lay it on top of the vegetables and spread the top and sides with the mustard. Scatter the pistachios evenly over the top and gently press them down.

Transfer the tin to the oven and cook for 20–30 minutes depending on whether you prefer lamb rare or well done (I like 25 minutes).

Remove the tin from the oven, and put the lamb on to a board to rest for 10 minutes. This is really important for the texture, so don’t skip it. Meanwhile, dress the vegetables with the mint, lemon juice and extra virgin olive oil, then taste and adjust the seasoning as needed.

Once the lamb has rested, use a sharp knife to slice it into neat medallions (do this at a slight angle to cut between the bones) and arrange them over the vegetables in the tin. Pour any juices from the chopping board over the lamb, then serve immediately.

Preview