Try Jeni Pim's delicious main course lamb recipe.
Ingredients
- for the rack of lamb:
- rack of lamb (french)
- 50 g shelled pistachio nuts
- handful of breadcrumbs
- fresh herbs (chopped)
- zest of half lemon
- 1 tblsp dijon mustard
- 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)
- 0.5 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
Method
- For the Braised Neck:
- Season lamb. Mix flour with herbs and paprika and dust lamb with this, shaking off excess.
- Heat oil in a casserole dish, brown meat and remove.
- Add vegetables and sweat for a few minutes until softened.
- Add the balsamic vinegar, cook for a minute
- Add wine, anchovies and tomatoes. Bring to boil. Add lamb.
- Cover and simmer in oven for 1 ½ hours.
- For the Rack of Lamb:
- 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.
- 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.
- Place the pistachio crust on top of the mustard and using your hands mould over the lamb.
- Place the lamb, coated side up in a small roasting tray and place in the fridge for about 30 minutes to chill and set.
- Roast for 25 minutes at 200°C.
- For the Broccoli and Beans:
- Cook broccoli and beans in boiling salted water for 7 minutes, plunge into iced water and drain until required.
- Heat olive oil in a hot pan.
- Add vegetables and sauté for 2 minutes.
- Add some flaked almonds, toss to combine and serve.
