DINNER PARTY


Pistachio-crumbed lamb racks with minted mushy peas


The blend of flavours and textures in this dish is really something special. Remember that the lamb will continue to cook while resting, so adjust cooking times accordingly to suit your preference


Preheat the oven to 200°C, 400°F, Gas 6. Make a crumb coating by placing the bread, pistachios, garlic, parsley and seasoning in a food processor and whizz to combine – be careful not to over-process. With the motor running, drizzle half of the olive oil down the spout. Heat the remaining olive oil in a frying pan over


a high heat. Season the lamb racks and brown on both sides. Remove from the pan and place on a lined baking tray. Paint the meaty sides with Dijon mustard and press the crumb coating onto the meat. Cook in the preheated oven for 15-18 minutes for medium. Remove from the oven, cover loosely with foil and rest for at least 5 minutes. Meanwhile, bring a large pan of lightly salted


water to the boil. Cook the peas for 3 minutes or until tender. Drain well and place in the food processor together with the butter, cream and mint. Blitz to combine then season and return to the pan, keeping warm over a low heat. To serve, halve each lamb rack. Divide the warm


pea mixture between 6 warm plates and top each one with the lamb, allowing 3 cutlets per person. Serve straight away.


SERVES 6 INGREDIENTS


75g/3oz stale sourdough bread, torn into chunks


50g/2oz pistachio kernels 1 clove garlic, crushed Handful of fresh flat-leaf parsley Sea salt and freshly ground black pepper


3 tbsp olive oil


3 French fat-trimmed lamb racks, with 6 cutlets per rack 1 tbsp Dijon mustard


600g/1lb 5½oz frozen peas 75g/3oz butter, softened 80ml/3½oz double cream Handful of fresh mint leaves


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