CO-ORDINATED BY SARAH HAMILTON-WALKER
Serves 4 Preparation time 15 minutes Cooking time 20-30 minutes (depending on preference), plus resting
INGREDIENTS
For the crusted lamb
• 50g/2oz shelled pistachio nuts, chopped
• ½ tsp cumin seeds
• 4 sprigs of fresh mint
• Zest and juice of ½ lemon
• 1 x 8-bone rack of lamb
• 2 tbsp harissa For the minted Jersey Royals
• 500g/1lb 2oz Jersey Royals
• 50g/2oz butter
• A small handful of torn fresh mint leaves
• Sea salt and freshly ground black pepper
1. Preheat the oven to 200°C, 400°F, Gas 6.
2. To make the crust, place the nuts, cumin seeds and mint in the small bowl of a food processor and chop. Stir in the lemon zest and juice.
3. Heat a frying pan until hot, then brown the rack of lamb on the meaty side until golden. Remove from the pan and brush the harissa over the browned side and pat on the nut mixture. Place the lamb on a rack set over a roasting tin and cook in the preheated oven for 25 minutes (or 20 minutes for rare and 30 minutes for well done). When cooked, remove from the oven, cover loosely with foil and leave to rest for 10 minutes.
4. Meanwhile, bring a saucepan of lightly salted water to the boil, add the potatoes and cook for 10-15 minutes until tender. Drain, then stir in the butter and the torn mint and season.
5. Carve the rack, cutting between the bones, and serve 2 cutlets per person with the Jersey Royals.