Full Recipe

Rack of Lamb with Pistachio & Pinenut Crust

recipe - rack of lamb with pistachio & pinenut topping


For Father’s Day last Sunday my parents came for dinner. Because we don’t arrive home from the Market till late afternoon and are tired (it’s the end of the week for us), I wanted to cook something quick and easy but full of flavour. I’d bought two racks of lamb from Pleased to Meat You. I’d also bought pistachios and pinenuts from Tahsin and pecorino cheese from Italian Cheeses so decided to come up with something different to cover the racks.



2 racks of lamb

2-3 slices of good quality bread, roughly cut into cubes (I used buckwheat bread)

4-5 cloves of garlic, peeled and roughly chopped

Few sprigs of parsley

Handful of shelled pistachios, roasted

Handful of pinenuts, roasted

60-80g finely grated pecorino cheese

Olive oil

1 beaten egg


Preheat your oven to 200°C. Trim the racks of any fat. Season with a little salt and pepper and set aside.

Put the bread into a food processor and process until you have coarse crumbs. Place in a bowl.

Then process the parsley, garlic, pistachios and pinenuts until finely chopped. Add these to the bread crumbs and also the grated pecorino. Drizzle with olive oil to moisten everything. Mix together.

Brush the top sides of each rack with the beaten egg. Press a thick layer of crumbs onto each rack. Bake for 20-25 minutes depending on the size of the racks.

Remove from the oven, cover and rest for a few minutes. Deglaze the pan with a little red wine, stock and balsamic glaze. Simmer for five minutes scrapping any bits from the bottom.

Serve with your favourite vegetables.


Shopping List from La Cigale

French Market Stallholders

Racks of Lamb – Pleased to Meat You

Pistachios and pinenuts – Tahsin Turkish Bazaar

Pecorino – Italian Cheeses

Garlic and parsley – Jason – Your Heartland Green Grocer