Pistachio Rack of Lamb
To call this a Thermomix recipe is a bit of a stretch, but the flavours are amazing and you will be very happy you tried it! The recipe originates with Bistro Bella Vista and is an authentic Italian way to serve lamb. Of course I have written just the instructions for one rack, it is completely simple to add as required for the amount of servings you require.Get it sorted people, then send me complimentary emails about how you are making it again! TOTALLY delicious. Probably one of my all time favourites that we have filmed so far for the Insider Club. I suggest you watch the video right through first for hints and tips. Enjoy.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 rack of lamb, frenched and ready to cook
- Generous Pinches Pink Salt Flakes BUY
- freshly cracked black pepper to taste
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 2-3 Tablespoons French Mustard
- 50 Grams pistachios
- Baby carrots to serve
- Roasted rosemary garlic potatoes to serve
- Rosemary Lamb Jus to serve
Season the lamb rack(s) with salt and pepper.
Generously oil a frying pan and get it to a medium high heat.
Brown off the lamb on all sides until golden and caramelised. (I love James’ tip, the more colour, the more flavour.)
Preheat the oven to 200°C. Prepare the carrots and par boil the potatoes.
Place carrots and potatoes in a baking dish, with loads of crushed garlic and some rosemary foliage.
Place the pistachios into the Thermomix bowl and mill 6 sec/speed 6. Set aside.
When you are happy with the colour on the lamb, place it on top of the prepared vegetables.
Wrap the bones with foil. Spread mustard all over the back of the lamb rack. Push the milled pistachios into the mustard, so that it is coated.
Place entire dish into the oven and cook for around 15 minutes. This should be long enough for the lamb and the veggies to finish cooking. Rest the lamb, covered for at least another 15 minutes if possible.
If you are doing more than one serving (which you probably are!) then you may need to add cooking time.
Serve piping hot, with a jus, through which you have stirred about a tablespoon of pesto.
This is just one of our Insider recipes. Join us today and start cooking!