1 large racks of lamb

Salt and pepper, to taste

1 tablespoon olive oil


2 slices stale bread made into crumbs or 1 cup panko 

1/2 cup parsley 1 sprig thyme

1 sprig rosemary

1 cup roasted and finally chopped pistachios

2 tablespoons roasted fennel seed

1 tablespoon lemon zest

1-2 tablespoons dijon mustard

Splash olive oil 


Preheat your oven to 450°F. Pat the rack of lamb dry with a paper towel. Discard the towel and coat the lamb with olive oil. Season both sides of the meat with the salt and pepper. Place the lamb fat side up in a roaster and then place the rack into the oven. Cook for 8-10 minutes. Meanwhile, in a food processor, blend parsley, thyme, garlic, parsley, rosemary, lemon zest and pistachios until finely minced. Add the breadcrumbs, fennel seed, splash of olive oil and pulse until combined. Remove the rack of lamb from the oven and brush on Dijon mustard. Then carefully apply the herb mixture to the fat side of the lamb, making sure the mixture sticks to the lamb without burning yourself. Return the lamb to the oven for another 12-15 minutes. Remove the lamb from the oven, and place tin foil over the top to keep the meat hot while it is resting. Rest the lamb for 10-15 minutes, then carve and serve. Enjoy!

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