Pistachio Crusted Rack of Lamb with Braised Neck and Sautéed Broccoli and Beans

Try Jeni Pim's delicious main course lamb recipe.


  • for the rack of lamb:
  • rack of lamb (french)
  • 50 g shelled pistachio nuts
  • handful of breadcrumbs
  • fresh herbs (chopped)
  • 1 tblsp dijon mustard
  • zest of half lemon
  • for the braised neck:
  • neck of lamb cut to cutlets
  • 1 tsp rosemary/ dried oregano
  • pinch smoked paprika
  • 1 tblsp flour
  • olive oil
  • 1 clove garlic (chopped)
  • 1 carrot, finely (chopped)
  • 0.50 stick celery (finely chopped)
  • 1 onion (finely chopped)
  • 2 tblsp balsamic vinegar
  • white wine to cover
  • anchovy fillets
  • tin tomatoes
  • for the vegetables:
  • broccoli
  • beans
  • flaked almonds


  1. For the Braised Neck:
  2. Season lamb. Mix flour with herbs and paprika and dust lamb with this, shaking off excess.
  3. Heat oil in a casserole dish, brown meat and remove.
  4. Add vegetables and sweat for a few minutes until softened.
  5. Add the balsamic vinegar, cook for a minute
  6. Add wine, anchovies and tomatoes. Bring to boil. Add lamb.
  7. Cover and simmer in oven for 1 ½ hours.
  8. For the Rack of Lamb:
  9. To prepare the crust: Place the nuts, butter and herbs into a food processor and process until bright green. Add the breadcrumbs, lemon zest, garlic and seasoning. Process for a few seconds.
  10. Place the rack of lamb onto a chopping board and using a pastry brush spread the mustard over the fat side of the lamb to apply a good coating.
  11. Place the pistachio crust on top of the mustard and using your hands mould over the lamb.
  12. Place the lamb, coated side up in a small roasting tray and place in the fridge for about 30 minutes to chill and set.
  13. Roast for 25 minutes at 200°C.
  14. For the Broccoli and Beans:
  15. Cook broccoli and beans in boiling salted water for 7 minutes, plunge into iced water and drain until required.
  16. Heat olive oil in a hot pan.
  17. Add vegetables and sauté for 2 minutes.
  18. Add some flaked almonds, toss to combine and serve.


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