Lamb with pistachio herb crust - The Jewish Chronicle

Name: Lamb with pistachio herb crust - The Jewish Chronicle
Ingredients: 2 racks of lamb, French trimmed (fat removed and bones cleaned – askyour butcher to do this); 1 tbsp olive oil; 3 garlic cloves, peeled; 150g shelled pistachios; 30g fresh flat-leaf parsley, leaves only; 30g fresh mint, leaves only grated zest of 1 lemon; 75g crustless bread, a day or two old; 2 tbsp Dijon mustard; salt; pepper

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Welcome Spring in with this gorgeously green crusted lamb

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Ingredients

2 racks of lamb, French trimmed (fat removed and bones cleaned – askyour butcher to do this)
1 tbsp olive oil
3 garlic cloves, peeled
150g shelled pistachios
30g fresh flat-leaf parsley, leaves only
30g fresh mint, leaves only grated zest of 1 lemon
75g crustless bread, a day or two old
2 tbsp Dijon mustard
salt
pepper