Rack of Lamb with Pistachio Herb and Garlic Crumb

Rack of lamb pieces roasted with breadcrumbs on a plate

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Rack of Lamb with Pistachio Herb and Garlic Crumb

Rack of lamb with pistachio herb and garlic crumb is a heartbreakingly tender roast and a jaw-dropping centrepiece.

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: British

Keyword: rack of lamb

Servings: people

Author: Julia Frey of Vikalinka

Ingredients

1 rack of lamb (1kg / 2 lbs) fresh trimmed
1 garlic clove
Salt and pepper

For the crumb

1 tbsp butter
30g / 1/3 cup This is an affiliate link.Panko breadcrumbs
1 clove garlic
A pinch of salt
2 tbsp parsley chopped finely
2 tbsp pistachios chopped finely
1 tbsp This is an affiliate link.Dijon mustard

For the gravy

125ml / 1/2 cup white wine or rose wine
250ml / 1 cup beef stock or chicken stock (good quality)
1 tbsp cornstarch (cornflour)

Instructions

Preheat the oven to 230C/450F. Slice a clove of garlic, then make small slits all over the meaty part of the lamb with the tip of a sharp knife and insert the garlic slices in them. Put on a roasting pan the ribs side down, then cover the ribs with foil to prevent burning. Season the lamb with salt and pepper, and roast in the preheated oven for 25-30 minutes or until the internal temperature registers 60C/140F. Remove to a cutting board and let it rest.
While the lamb is roasting prepare the crumb. Melt the butter in a small frying pan, then add the minced garlic and breadcrumbs, toast while stirring until just golden. Then remove from the pan, season with salt and mix in the fresh parsley and chopped pistachios.
Set the oven to broil (grill), brush 1 tbsp of Dijon mustard over the fatty side of the lamb, then press the crumb mixture into the surface. Broil for 1-2 minutes until golden. Take out of the oven and let it rest for 15 minutes.
While the lamb is resting, make a quick gravy. If you have any lamb drippings at the bottom of the pan transfer them to a saucepan while discarding the fat. If you have no drippings and mostly fat, skip this part.
To the saucepan add the wine and let it simmer until it reduces in volume to a half, then pour in the stock and let it simmer over medium heat for a few minutes. To thicken the gravy, add a slurry of 1 tablespoon of cornstarch and 1/2 tablespoon of water, stir with a whisk for a smooth gravy, continue simmering for the desired consistency.
Slice the rack of lamb sliding a sharp knife between the bones. Serves with gravy. You should have 250 ml (1 cup) of gravy.

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