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Pistachio lamb with Greek salad

  • Timer Prep 20 min
    Cook 30 min
  • Chart 558.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Finely chop the shelled pistachios. Chop the fresh rosemary. Roughly chop the cucumber. Halve the Santini tomatoes. Crumble the feta. Chop the flat-leaf parsley. Juice the lemons.

Method

  1. 1 Heat the oven to 200°C/180°C fan/gas 6.
  2. 2 Put the breadcrumbs in a bowl and stir in the chilli flakes, pistachios and rosemary.
  3. 3 Season with salt and pepper.
  4. 4 Spread the mustard over one side of each rack of lamb.
  5. 5 Press the breadcrumb mixture firmly on to the mustard.
  6. 6 Put in a roasting tin and cook in the oven for 30 minutes.
  7. 7 Meanwhile, make the Greek salad.
  8. 8 In a bowl, mix together the cucumber, tomatoes, olives, feta and parsley.
  9. 9 Whisk together the oil and lemon juice, and drizzle over the salad.
  10. 10 Take the lamb out of the oven and leave to rest for 5 minutes.
  11. 11 Slice and serve with the salad and roasted Jersey Royal potatoes.