Make it Scotch

Pistachio Herb Crusted Rack of Scotch Lamb with Brussel Sprout Gratin

  • Prep 40 mins
  • Cook 50 mins
  • Serves 4 people

Nutrition

  • Energy 908kcal
  • Fat 68g
  • Sat Fat 35g
  • Protein 48g
  • Salt 3.3g

Ingredients

Cooking Method

For the rack of Lamb

  • 1
    Remove the racks of lamb from the fridge 30 minutes before you are ready to cook them. Preheat the oven to 160°C fan/180°C.
  • 2
    Use a sharp knife to lightly score the fat on the lamb in a crisscross pattern, without cutting all the way through to the flesh of the meat. This helps to render the fat evenly. Drizzle the olive oil over both racks of lamb, sprinkle with the salt and pepper and massage the meat.
  • 3
    Heat a nonstick frying pan over a medium heat and place the racks of lamb fat side down. Allow to fry until the fat is well rendered and golden. Turn the heat up and use tongs to sear the other sides of the lamb. Remove to a roasting tray and let them cool.
  • 4
    Meanwhile, make the crust for the lamb. Add the pistachios, mint leaves, parsley, garlic, and breadcrumbs to a food processor. Blitz into a fine green crumb.
  • 5
    When the lamb has cooled, generously brush each rack with the mustard, then cover with the herb crust, patting it all over the top and sides.
  • 6
    Roast for 20-25 minutes for pink meat, allowing to rest for 10 minutes before carving. Serve with the brussel sprout gratin.
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