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Recipe Ingredients - 1 x 8 point lamb rack - 100g pistachios, shelled - 1 bunch parsley - 3 sprigs rosemary - 50g bread crumbs - 3 tbsp olive oil - 2 tbsp dijon mustard - Salt to taste Method 1. At the start you saw me clean some of the muscle fibres from the bones, this is an optional step. Butchers will usually do this anyway. 2. Drizzle with olive oil and season your lamb well with salt. Seal the lamb on all sides on a hot pan and set aside to rest (note you're not looking to cook it at this stage, just getting a good seal on the outside). 3. Next, make your crust by blending all the ingredients (apart from the mustard) in a food processor or blender. 4. Brush on the dijon mustard and then press on your pistachio crust. 5. Roast this in a 200°c oven for about 20-25 minutes, you're looking for an internal temperature of 50-55° C for a medium. 6. Once you reach the temperature, remove it from the oven and let it rest for 10 minutes before you carve. 7. This lamb rack goes perfectly with some sautéed baby potatoes and salsa verde for the side. Enjoy!

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