Name: Pistachio crusted lamb rack
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1 rack of lamb French-trimmed 8-bone; 1 tbsp coconut oil; 1 tbsp butter; 2 garlic cloves; 100 g pistachios shelled; 1 bunch fresh parsley; 75 g almond flour; Dijon mustard; 1 large cauliflower cut into florerts; 1 packet tender stem broccoli; 30 ml olive oil; 2 tbsp almonds chopped; vegetable spice

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Ingredients (13)

1	rack of lamb — French-trimmed 8-bone
1 tbsp	coconut oil
1 tbsp	butter
2	garlic cloves
100 g	pistachios — shelled
1 bunch	fresh parsley
75 g	almond flour
	Dijon mustard

Roasted cauli-broc

1 large	cauliflower — cut into florerts
1 packet	tender stem broccoli
30 ml	olive oil
2 tbsp	almonds — chopped
	vegetable spice

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Method:

Pre-heat an oven to 180 °C.

Rub the rack of lamb with olive oil and season with salt and black pepper. In a hot pan, add olive oil and butter and sear the rack of lamb until golden on each side.

Prepare the pistachio crust by blitzing the pistachios, garlic, parsley and almond flour together in a food processor. Blitz until a fine crumb forms.

Brush the rack of lamb with Dijon mustard. Make sure you cover the whole rack with the mustard. Cover with the crumb, patting so that it sticks to the prepared lamb rack.

Roast for 35-40 min or until the crust is crispy and lightly golden brown.

While the rack is roasting, toss the cauliflower, broccoli and almonds with the olive oil and season with salt. black pepper and vegetable spice. Roast for 15 minutes or until done.

Let the rack of lamb rest for 10 minutes before serving with the roasted cauli-broc side.