Rack of lamb with a pistachio crust and spring vegetables
Easy Red
Appellation(s)
- Fleurie
Rack of lamb with a pistachio crust and spring vegetables - ©Emma Vernay
This year, choose a rack of lamb rather than a leg! This traditional Easter dish comes with dried fruits and spring vegetables, to match a Fleurie to our great delight.
Ingredients
- 2 racks of lamb with 6 ribs
- 75g shelled pistachios
- 45g shelled almonds
- 60g softened butter
- 3 garlic cloves
- 2 bunches of baby carrots
- 4 tbsps honey
- 6 tbsps olive oil
- 300g mange-tout peas
- 15g butter
- Salt/pepper
Preparation
- Step 1Preheat the oven to 180°C.
- Step 2Roughly blend the pistachios and almonds. Add the butter, crushed garlic cloves, season, then blend again.
- Step 3Place the racks of lamb in an ovenproof dish. Cover with the pistachio-based mixture.
- Step 4At the same time, wash the carrots, cut off the tops and peel. Cut the bigger carrots in half lengthwise. Place them on a baking tray.
- Step 5In a small bowl, mix the honey, olive oil, salt and pepper then brush over the carrots.
- Step 6Cook the lamb and the carrots in the oven for 40 minutes.
- Step 7Before serving, melt the butter in a frying pan and fry the mange-tout peas. Season.
- Step 8Once cooked, use a sharp knife to cut the racks of lamb into 12 ribs.
- Step 9Place the meat and vegetables in a large dish. Enjoy!
