- 2 racks of Ovation lamb
- 2 cloves garlic
- 1/2 cup pistachio nuts
- big handful of parsley
- ¼ cup bread crumbs
- ¼ cup Parmesan cheese, grated
- 3 tablespoons Dijon mustard
- Salt & Pepper
Remove the Lamb from the fridge and allow to warm up to room temperature before you cook it. Preheat the oven to 180ºC.
Season the lamb generously with salt and pepper before searing (fat side down) in a hot pan for 3-4 minutes until golden brown.
Remove from the pan and place on a roasting tray allowing them to cool. While the lamb is cooling make the crust by placing the garlic, pistachios and parsley (stalks and all) into a food processor. Whizz until you have a bread crumb like consistency. Mix in the bread crumbs and grated Parmesan.
Spread mustard on the fat-side of each rack of lamb, then pat pistachio mixture on top of mustard.
Roast for 25 minutes (for medium rare), until the crust is crisp. Remove from the oven and leave the lamb to rest for 10 minutes before carving and serving.Note
If you like your lamb a little more cooked than medium rare spend a little more time cooking it in the pan at the start. This will ensure you don’t end up with charred crust!