| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 6 |
| Cuisine | Arabic |
| Special Occasion | Diwali |
| Diet | Family Friendly |
| Key ingredients | Lamb, garlic, nuts, oil, |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 619 |
| Fat | 39.8g |
| Protein | 53.1g |
| Carbs | 10.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 180°C, gas mark 4.
2
Rub the 2 French-trimmed, 7-bone racks of lamb with olive oil and season well.
3
Place a large cast-iron pan over a very high heat and sear the lamb, fat side down, for 2-3 minutes. Turn over, searing all sides.
4
In a medium-sized bowl, combine the 4 finely grated garlic cloves, finely chopped, shelled pistachios, finely chopped parsley, lemon zest and breadcrumbs.
5
Generously brush each lamb rack with harissa paste, then cover with the pistachio crumb, patting it all over the top and sides.
6
Roast in the oven for 25 minutes or until the crumb is golden and crisp.
7
Remove from the oven and rest for 10 minutes before serving.
