A lamb rack is naturally elegant, but a simple herb crust adds both texture and brightness. The pistachios bring a gentle richness, while lemon and herbs lift the flavour, balancing the sweetness of the lamb.
- Remove the lamb from the fridge 30 minutes before cooking.
- Preheat the oven to 200°C.
- Season the lamb generously with salt and pepper.
- Heat olive oil in a frying pan over a medium-high heat and sear the rack, fat side down first, until golden all over.
- Meanwhile, combine all the herb crust ingredients in a bowl.
- Remove the lamb from the pan and press the herb mixture onto the top of the rack.
- Transfer to a roasting tray and cook for 20–25 minutes. For more accurate results, use a meat thermometer.
- Medium-rare: 55°C internal temperature.
- Remove from the oven and rest for 10 minutes before carving into cutlets.
To serve: Slice into cutlets and serve with roasted potatoes, peas or a simple salad.
