Ingredients (serves 4)
- Rack of lamb weighing 1 kg
- Esporão Organic Extra Virgin Olive Oil to taste
- Salt & pepper to taste
- 1 tablespoon Dijon mustard
- ½ cup breadcrumbs
- 1 clove of garlic
- 1/2 cup pistachios
- Zest of ½ lemon
- 1 teaspoon rosemary, finely chopped
- 1/3 cup fresh parsley & mint
Baste the rack of lamb with a drizzle of olive oil and season with salt and pepper. In a very hot skillet, sear the lamb on both sides until golden brown. Remove from heat, baste with the mustard and press into the mixture prepared for the crust.
Place the rack of lamb in a preheated oven at 200ºC, for approximately 40 minutes, until reaching an inner temperature of 55ºC. Half way through, cover the lamb with aluminium foil to prevent the crust from burning
Remove from the oven, keep covered with the foil and let the meat rest for around 5-10 minutes.
Serve with couscous of nuts, lemon and mint, with roast cherry tomatoes and decorate with microgreens.