Friday Night Feast | Rack of Lamb | 8pm. Channel 4. Friday. UK

By Jamie Oliver · 45 min

Ingredients

Instructions

1. Take the lamb out of the fridge to come to room temperature. Preheat the oven to 180°C (350°F, gas 4).
2. Rub the lamb racks with olive oil and season generously with sea salt and black pepper, pressing the seasoning into the meat.
3. Sear the racks in a hot pan with a little oil and a knob of butter on high heat for 2-3 minutes, turning with tongs until golden all over. Transfer to a roasting tray and let cool.
4. Peel 2 garlic cloves and blend them with the pistachios, parsley (including stalks), 75 g bread and half a grated nutmeg into a fine green crumb.
5. Brush each rack generously with mustard, then press the crumb over the top and sides.
6. Roast for 25 minutes until the crust is crisp and the lamb is pink in the middle. Rest for 10 minutes.
7. Meanwhile, trim the stalk ends from the green beans and boil them in salted water for 6-7 minutes.
8. Crush the remaining unpeeled garlic clove into a jar, then mix in 1 teaspoon mustard, 1 tablespoon white wine vinegar, 2 tablespoons extra virgin olive oil and the juice of half a lemon. Season to taste.
9. Finely chop the tarragon leaves and stir them into the dressing. Drain the beans and toss them with the dressing. Carve the lamb and serve.

Summarized from Jamie Oliver's video. Watch it for the details.

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