A rack of lamb is always a showstopper, but when paired with a fragrant pistachio and herb crust, it becomes something truly special. This recipe from Shelley (@dishydishesx) highlights the natural quality of our organic lamb, balancing its rich flavour with fresh herbs, garlic, and a subtle crunch from panko breadcrumbs. Perfect for a refined dinner for two, or as a centrepiece for a weekend feast.

Ingredients (Serves 2)

For the crust:

• A large handful of pistachios

• 2 cloves of garlic

• A small bunch fresh parsley

• A small bunch fresh mint

• 2 tsp Dijon mustard

• 1 tbsp softened butter

• A large handful of panko breadcrumbs

• Sea salt and freshly ground black pepper

For the lamb:

• 1 rack of organic lamb

• 1 tbsp olive oil

• Sea salt and freshly ground black pepper

• 1 tbsp Dijon mustard

Method

1. Prepare the crust
   In a blender, blitz the pistachios and garlic for around 2 minutes until finely ground. Add the parsley, mint, Dijon mustard, softened butter, and panko breadcrumbs. Season generously with sea salt and black pepper, then blend again until the mixture comes together into a coarse, herby paste.

2. Brown the lamb
   Preheat your oven to 180°C (fan). Season the rack of lamb with olive oil, salt, and black pepper. Place in a hot pan, fat side down, and sear until golden. Continue browning on the edges and underside – around 5–6 minutes in total.

3. Crust and roast
   Transfer the lamb to an ovenproof dish. Brush the fat side with Dijon mustard, then press the pistachio crust firmly onto the surface. Roast in the oven for 15–20 minutes, until the lamb is cooked to medium (adjust time slightly depending on your preference).

4. Rest and serve
   Remove from the oven, cover loosely with foil, and rest for 5 minutes. Carve between the bones into individual chops and serve immediately.

Serving Suggestion

This dish pairs beautifully with crispy roast potatoes, roasted broccoli, asparagus, and slow-roasted tomatoes. For an extra flourish, drizzle with a red pepper and pistachio pesto to echo the flavours of the crust.