Pistachio Crusted Lamb Rack with Roasted Cauliflower & Broccoli mix

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INGREDIENTS

Lamb rack

1 French-trimmed 8-bone racks of lamb

1 tbsp coconut oil

1 tbsp butter

2 cloves of garlic

100 g shelled pistachios

1 bunch of fresh flat-leaf parsley

75 g almond flour

Dijon mustard

Roasted Cauli-broc

¼ cup butter

1 cup mozzarella

1-2 eggs, whisked

1 cup almond flour

METHOD

  1. Pre-heat oven to 180°C.

  2. Rub your rack of lamb with olive oil and season with salt and pepper. In a hot pan, add olive oil and butter and sear the rack of lamb until golden on all sides.

  3. Prepare the pistachios by mixing the pistachios, garlic, parsley and almond flour in a food processor to form a crumb.

  4. Brush the lamb rack with mustard, making sure your cover the whole rack and cover with crumb, patting all over so that it sticks.

  5. Roast in oven for more or less 35-40 min, until the crust is crispy.

  6. While the rack is roasting, you can roast the vegetables with the lamb. Toss Cauliflower florets, broccoli and almonds with olive oil and season with salt, pepper and vegetable spice and roast until soft.

  7. Let your rack rest for 10 minutes before serving.