When we made this on Friday afternoon, it seemed like the whole office was filled with the incredible aroma of garlic, lemons and juicy lamb. There was a crowd of spectators hovering while we took photos, waiting to help out (so generous!) with the taste-testing. We definitely achieved a good two thumbs up from the engineers.
Hailing from Canterbury, lamb is one of those dishes that we make to feed the hoards when celebrating a special occasion. It is a simple dish to make for entertaining – lamb rack cooks quickly and the meat is tender and succulent. This crunchy, salty pistachio crumb really complements the sweetness of the meat.
This dish is so easy to make and the results are so tasty! When I made it at work on Friday, I served it with pea and potato puree and a yoghurt sauce, but there are many options – another great side is roasted cherry tomatoes: simply wash a couple of punnets (~500g) of sweet cherry tomatoes and throw into the roasting dish with the lamb. The tomatoes will cook in the fat from the lamb and their intense sweetness makes a nice contrast to the salty pistachio crumb. You could also par-boil some floury potatoes and throw them in too – they will crisp up and make a whole meal in one dish. Enjoy!