Pistachio Crusted Rack Of Lamb With Peas - cooking recipe

Ingredients

2.75 oz stale sourdough bread, torn into chunks
1 oz pistachios
1 clove garlic, crushed
None Handful flat leaf parsley
3 tbsp olive oil
3 None racks of lamb, 6 ribs per rack
1 tbsp Dijon mustard
1 1/3 lbs frozen peas
1/3 cup butter, softened
1/4 cup heavy cream
None Handful mint, roughly chopped

Preparation

Preheat the oven to 400\u00b0F. Line a baking sheet with parchment paper. Place the bread, pistachios, garlic, parsley and a pinch of salt and pepper in a food processor and season to taste. Blitz to combine (don't over-process or you will lose the texture). With the motor running, drizzle half the olive oil into the mixture.
Heat the remaining olive oil in a frying pan over high heat. Season the lamb and brown on both sides. Remove from the pan and place on the baking sheet.
Brush the meaty sides of the lamb with mustard and press the crumb coating on to the meat. Roast for 15-18 mins for medium, or until cooked to desired doneness. Remove from the oven and rest for at least 5 mins.
Meanwhile, bring a large saucepan of salted water to a boil. Cook the peas for 3 mins or until tender. Drain and place in the food processor with the butter, cream and mint. Blitz to combine. Season to taste. Return to the pan and keep warm over low heat.
To serve, halve each lamb rack. Divide the peas among serving plates and top with lamb.