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Pistachio crusted lamb with yorkshire pudding


For 4 servings:

For the lamb
1 rack of lamb of 7-8 ribs ( 2 ribs/ person), frenched
150-200g pistachio, shelled, roasted and crusted
1/2 tbsp fresh thyme
1/2 fresh rosemary
3-4 tbsp mustard
Olive oil
Sea salt and freshly cracked pepper

For the Shallot & Red Wine Sauce
100g shallots (peeled & sliced)
1 garlic
1 sprig thyme
200ml red wine
100ml stock
15-20g butter (cubed & kept cold)

For the yorkshire puddings
120g plain flour
2 medium eggs
300ml fresh milk
2-3 tbsp vegetable oil (sunflower)
Sea salt and freshly cracked pepper

Cooking Method

For the lamb

  1. Pre-heat the oven to 170°C.
  2. Remove the pistachio nut from its shell and remove its skin. Put the shelled nut into a food processor and lightly cut the nuts into smaller pieces.  Season with salt and pepper. Set aside.
  3. Score the rack lightly and season it with some salt and pepper.
  4. Heat 1 tbsp of oil and butter in a frying pan and sear the lamb on both sides. Put it aside to rest.
  5. Sprinkle the pistachio bits evenly on a plate. When the rack is cooled, spread the mustard over it and using it as a glue, spread the pistachio crumbs thickly and evenly. Transfer the rack onto a roasting tray and pop in into the oven for 20 to 25 minutes.
  6. When the lamb is ready, transfer onto a warm plate and allow it to rest before serving.

For the Shallot & Red Wine Sauce

  1. Heat some oil in a saucepan and sauté the shallots over medium heat for about 3 to 5 minutes until lightly browned, sitirring often to prevent the shallots from burning.
  2. Pour the wine in and cook until it is reduced by two thirds. Add in the stock and bring to a boil.
  3. Turn the heat down and simmer until it is reduced by two thirds again.
  4. Put the sauce through a sieve & discard the rosemary and garlic left behind in the sieve. Add a little salt to the sauce to taste & whisk in a knob of butter. Keep warm until required.

For the yorkshire pudding

  1. Pre-heat the oven to 210 - 220 fan.
  2. In a large mixing bowl, sieve in the flour and salt and mix together. Make a hole in the centre and add the eggs and 1 tablespoon of milk in. Mix well until it forms a thick smooth paste.
  3. Once all the lumps have been beaten out, gradually whisk in the rest of the milk to create a smooth, thin batter. Set aside in a jug and let it rest for 30 minutes.
  4. Pour 1 tsp of oil into each of the 12 wells of non-stick muffin tins. Pop the tun into the pre-heated oven & let the oil heat for 10 minutes. When the tin is smoking, carefully bring it out of the oven.
  5. As quickly as possible, fill each muffin well with batter till each well is about half full. Then pop the tray back into the oven & bake for 20 to 25 minutes - do not open the oven for the first 10 minutes.
  6. Do this for the remaining batter. When ready, remove the Yorkshire puddings to a cooling rack and serve immediately.

Recipe by Chef Veronica Cherry


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