Ingredients
1 x rack of (Best End) New Season lamb
For the herbed crust:
50g/2oz shelled pistachio nuts
25g/1oz melted butter
2 tablespoons/30g fresh thyme leaves
2 tablespoons/30g fresh chives, chopped
2 tablespoons/30g fresh flat leaf parsley, chopped
50g/2oz fresh breadcrumbs
zest of ½ lemon
1 small clove garlic, roughly chopped
salt and freshly ground black pepper
1 tsp/5g English mustard
For the Potato and Turnip Bake
25g/1oz butter
450g/1lb potatoes, peeled and very thinly sliced
450g/1lb turnips, peeled and thinly sliced
1 clove garlic, peeled and finely chopped
1 tbsp fresh thyme leaves
salt and freshly ground black pepper
600ml/1 pint double cream
1 bay leaf
Method
1. Ask your butcher to French trim the lamb and if he doesn t know what that is, tell him to remove the meat and fat from the rib bones leaving 5cm-6 cm clean bones exposed.
2. Preheat the oven to 200C/400F/Gas 6.
3. To prepare the crust: Place the nuts, butter and herbs into a food processor and process until bright green. Add the breadcrumbs, lemon zest, garlic and seasoning. Process for a few seconds.
4. Place the rack of lamb onto a chopping board and using a pastry brush spread the mustard over the fat side of the lamb to apply a good coating.
5. Place the pistachio crust on top of the mustard and using your hands mould over the lamb.
6. Place the lamb, coated side up in a small roasting tray and place in the fridge for about 30 minutes to chill and set whilst preparing the potato and turnip bake.
7. Rub a 1.5L/2½ pint gratin dish with the butter.
8. In a large bowl mix three quarters of the potato and tunips together. Set the remainder aside and use for decorating the top of the bake.
9. Add the garlic, thyme, salt and pepper to the large bowl and lightly mix.
10. Meanwhile gently heat the cream and bay leaf together, but do not boil.
11. Place the potato and turnip slices into the base of the ovenproof dish and decorate the top with the remaining slices. Pour the hot cream over the potato and turnip mixture, dot with any remaining butter.
12. Place into a moderately hot oven, 200C/400F/Gas6 for 50 minutes.
13. Pop in the rack of lamb and continue to cook with the potato and turnip bake for 20-25 minutes (or depending on how pink your lamb is preferred), remove the lamb and set aside to rest.
14. Carve the lamb and serve with the turnip and potato bake and green beans.
