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Shropshire Lad's Pistachio, Honey & Mint Lamb Rack - Serves 2

INGREDIENTS

  • 1 rack of lamb, french trimmed
  • 100g pistachios, crushed
  • 50g fresh mint finely chopped 
  • 2 tbsp of honey
  • Juice of half a lemon 
  • 1 tsp cumin seeds
  • 1 tsp sumac
  • Salt and pepper 

METHOD

  1. Bring lamb rack up to room temperature before cooking and season generously with salt and pepper.
  2. Grill the lamb rack whole on your Kadai over medium coals, turning regularly to reduce flare ups as the fat rendors.
  3. When the rack hits an internal temperature of 50 degrees for medium, remove from the grill and put to one side to rest.
  4. Take a Kadai Skillet Pan and place on the Kadai over a medium heat. Add the pistachios and cumin seeds to the dry pan and toast until they start to become golden.
  5. Add the honey, lemon juice, sumac, fresh mint and a pinch of salt to the pan - stir everything together and then remove from the heat.
  6. Spoon the pistachio mixture onto the fat cap side of the lamb rack and pat down to form an even crust.
  7. Rest for another few minutes before slicing the cutlets between the bones and serving immediately.

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