Pistachio-Crusted Rack of Lamb with Pancetta
Serves 4
Ingredients
- 1⅓ cup unsalted pistachios
- 1 tablespoon chopped thyme
- 1½ teaspoons chopped rosemary
- ⅓ cup Filippo Berio Extra Virgin Olive Oil
- Pinch salt
- Pinch freshly ground black pepper
- 1½lb rack of lamb, frenched (8 chops)
- 6 ounces thinly sliced pancetta or bacon
- 6 scallions, white and tender (green part only)
- ⅓ cup unsalted pistachios shelled
- 1 tablespoon chopped thyme
- 1½ teaspoons chopped rosemary
Method
- Preheat the oven to 400°F (200°C)
- In the bowl of a mini processor, finely chop the pistachios with the thyme and rosemary. Add half of the olive oil and process to a paste; season with salt and pepper. Scrape half of the pistachio paste into a small bowl and stir in the remaining olive oil.
- Coat the lamb with half of the remaining pistachio paste.
- Wrap the pancetta slices around the lamb, between the bones, leaving the bones exposed. Spread the remaining pistachio paste over the pancetta and set the rack in a small roasting pan.
- Roast the rack for about 30-40 minutes, or until an instant-read thermometer inserted in the centre of the meat registers 145° for medium to well done.
- Ensure top is crusted
- Transfer the lamb to a cutting board and let rest for 5 minutes. Reserve the pan drippings.
- Meanwhile, spoon 1 teaspoon of the rendered pancetta fat from the roasting pan into a medium skillet and heat until shimmering.
- Add the scallions and cook over a high heat until softened and browned in spots, about 4 minutes.
- Carve the lamb rack into four 2 chop servings and transfer them to plates along with the scallions.
- Drizzle the pistachio pesto all around and serve right away.
Enjoy!
In season at this time of year:
Vegetables; Beetroot, Brussels Sprouts, Cauliflower, Celeriac, Celery, Chicory, Jerusalem Artichokes, Kale, Leeks, Parsnips, Potatoes, Pumpkins, Red Cabbage, Sweed, Turnips
Fruit & Nuts; Apples (Egremont, Russet, Blenheim Orange, Orleans Reinette), Chestnuts, Clementines, Cranberries, Pears, Satsumas, Tangerines
Meat: Duck, Goose, Grouse, Guinea Fowl, Hare, Partridge, Pheasant, Rabbit, Venison, Wood Pigeon
Fish & Seafood: Brill, Clams, Haddock, Halibut, Hake, John Dory, Lemon Sole, Monkfish, Mussels, Oysters (Native & Rock), Plaice, Scallops, Sea Bass, Turbot
Suzanne is a professional chef, wife and mother who has lived in South East London all her life.
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This article first appeared in the December 2016 issue of SE22 magazine.