Rack of Lamb with Pistachio and Parsley Crust
Ingredients: Rack of Lamb, Potatoes, Garlic, Milk, Double Cream · 75 min cook time · 1485kcal · ~₩38,700
Ingredients
2racks Rack of Lamb, 1kg Potatoes, 8cloves Garlic, 600ml Milk, 400ml Double Cream, 3leaves Bay Leaves, 2sprigs Rosemary, 1pinch Salt, 1pinch Pepper, 0.5nutmeg Nutmeg, 100g Pistachios, 1bunch Flat Leaf Parsley, 75g Bread, 1tbsp Dijon Mustard, 50g Parmesan, 200g Green Beans
Instructions
1. Pour 600ml of milk and 400ml of double cream into a large pan. Add 3-4 bay leaves, a couple of sprigs of rosemary, a pinch of pepper and salt, and 6 anchovy fillets. Grate in half a nutmeg and 8 cloves of garlic. Bring to a light simmer on a medium heat.
2. Finely slice 1kg of potatoes. Add the potatoes, fennel, and onions to the pan. Mix it all together, then pack it down. Do a nice final layer of potatoes on top. Cover with tin foil and whack it in the oven at 180°C or 350°F for an initial half an hour.
3. Into a food processor, drop 100g of pistachios, a bunch of flat leaf parsley, and 75g of bread. Add 2 cloves of garlic and grate in half a nutmeg. Whizz it all up.
4. Smear the lamb racks generously with Dijon mustard. Pile the herby crumb onto the lamb and press down to form a crust.
5. Put the lamb into the same oven. It'll need 25 minutes to cook and 10 minutes to rest. The spuds and the meat will be ready at the same time.
6. Take the foil off the spuds. Give them another grate of Parmesan on top if you fancy, and put them back into the oven and bake for a further 45 minutes.
7. Slice the lamb into cutlets and serve with the potato al forno and green beans.
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