Lamb is the meat of choice in the Middle East. These racks are coated with fresh herbs and pistachios. They’re crunchy on the outside and succulent and tender on the inside. I’ve paired this elegant cut of meat with an arugula and tomato salad. The peppery and citrusy arugula leaves go well with the sweetness of the lamb. The moussaqa’a this page is also a perfect match.

4 servings

INGREDIENTS

• 2 racks of lamb (cleaned, French trimmed and patted dry)
• 2 Tbsp olive oil
• salt and pepper
• ½ cup butter, room temperature
• 1 cup fresh parsley
• ½ cup fresh cilantro
• 1 tsp ground allspice
• 1 tsp paprika
• 6 cloves garlic, mashed
• zest of 1 lemon
• 1 cup fresh breadcrumbs (white bread, crusts removed)
• 1 cup pistachios, ground but not too fine

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. Rub the lamb all over with olive oil and season with salt and pepper.
3. Put the racks on a baking pan with the meat side up and roast for 15 minutes.
4. Remove to cool but leave the oven on and lower the temperature to 350°F.
5. In a food processor, place the butter, parsley, cilantro, allspice, paprika, garlic and lemon zest and pulse a couple of times.
6. Add the breadcrumbs and pistachios and continue to pulse to incorporate, ensuring that it remains coarse.
7. Spoon the herb and nut mixture on top of the lamb, meat side up, and using your hands, pat down to stick.
8. Return the lamb racks to the oven and finish roasting for another 15 minutes.
9. Remove and cover loosely with foil and leave to rest for 5 minutes before serving.