Pistacchio-crusted lamb racks with balsamic roasted carrots

Serves Icon
Time 45 Minutes
  • 2 Lamb racks (approximately 750g)
  • 2 bunches baby (Dutch) carrots, peeled
  • 20g brown sugar
  • 2 tablespoons (40ml) balsamic vinegar
  • 3 tablespoons (60ml) extra virgin olive oil
  • 30g butter
  • 1 large sprig rosemary
  • 8 sprigs thyme
  • Sea salt, freshly ground black pepper
Pistacchio crumb
  • 1 garlic clove, roughly chopped
  • 1 bunch flat-leaf parsley, roughly chopped
  • 100g shelled unsalted pistacchios
  • 50g Parmigiano Reggiano, finely grated
  • 3 tablespoons extra virgin olive oil

Requires: Food processor (alternatively use a mortar and pestle)

How to Make It
Step 1

Preheat the oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6). Line 2 baking trays with baking paper.

Step 2

Place the carrots, brown sugar, and balsamic vinegar in 1 of the trays. Pour over half of the olive oil and season with salt and pepper to taste. Use your hands to gently toss until well coated. Roast for 30 minutes or until the carrots are tender and caramelised.

Step 3

Use a food processor (or mortar and pestle) to process the garlic, parsley, pistacchios, and Parmigiano Reggiano. With the motor running, pour the olive oil into the feed tube (alternatively add to the mortar and pestle) and process until well combined and has formed a smooth paste.

Step 4

Trim any fat from the lamb racks and season to taste. Melt the butter and remaining 30ml of extra virgin olive oil in a large frypan over high heat. Add the rosemary, thyme and lamb racks to the frying pan. Brown the lamb for 3 minutes or until sealed on all sides, then allow to cool slightly.

Step 5

Use half of the pistacchio crumb to coat the top of each lamb rack, patting down well. Transfer the rosemary and thyme to the second baking tray. Lay the lamb racks on top of the herbs with the pistacchio crumb facing upwards. Bake for 25 minutes for medium or until cooked to your liking. Remove from the oven. Cover loosely with aluminium foil and allow to rest for 5 minutes, then cut each rack into 2 pieces. Serve half of a lamb rack per person with balsamic roasted carrots – buon appetito.

1 garlic clove, roughly chopped|1 bunch flat-leaf parsley, roughly chopped|100g shelled unsalted pistachios|50g Parmigiano Reggiano, finely grated|3 tablespoons extra virgin olive oil

Vanessa Bottaro

Author, Founder and Creative Director at Italian Spoon
In my eyes, Italian cuisine is love on a plate.

Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!

Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.
Vanessa Bottaro

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