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Persian Crusted Rack of Lamb with Minted Jersey Royals

Ingredients

For the crusted lamb:

50g shelled pistachios, chopped
½ tsp cumin seed
4 stems mint leaves
Juice and zest ½ lemon
2 tbsp harissa
8 bone rack of lamb

For the minted Jersey Royals:

500g Jersey Royal potatoes, halved if large
50g butter
Small handful torn mint leaves
Sea salt and black pepper

Steamed green beans to serve

Method

  1. Preheat the oven to 200C/fan oven 180C/Gas Mark 6.  To make the crust, place the nuts, cumin and mint in the small bowl of a food processor and chop. Stir in the lemon zest and juice.
  2. Heat a frying pan until hot then brown the racks on the meaty side until golden.  Brush the harissa over the browned side and pat on the nut mixture.  Roast in the oven for 25 minutes (20 mins for rare and 30 mins for well done).  Remove from the oven, cover loosely with foil and leave to rest for 10 minutes.
  3. Bring a pan of water to the boil add the potatoes and cook for 10-15 minutes until tender.  Drain then stir in the butter, mint and season with some salt and pepper.
  4. Carve the rack, cutting between the bones and serve with the potatoes and green beans.
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Jersey Royals
Exclusively grown in Jersey since 1878