Daniel Rodriguez Pistachio Crusted Rack of Lamb, White Beans, Spinach & Parsnip Puree

Method

Pistachio Crust

1. Start by making the lamb. Heat your oven to 200°C. In a food processor mix the pistachios, garlic, butter, breadcrumbs, 2 tablespoons of the mustard, lemon juice, parsley, thyme and mint.
2. Take your rack of lamb and score the skin, being careful not to go through the flesh. Scoring helps to render the fat and helps make the crust stick. Season on both sides generously with salt and pepper.
3. Heat a large ovenproof non-stick frying pan on a medium heat and brown your lamb fat side down for roughly 10 minutes until crispy. Flip the racks over and pop in the middle of the oven for 8 minutes.
4. After 8 minutes, take the racks out of the oven. As fast as you can, spread a thin layer of the remaining wholegrain mustard over the skin then carefully pat down the crust so there is a firm even layer over each rack.
5. Pop back in the oven for 6 minutes for medium rare or 8 minutes for medium. Let the lamb rest for a few minutes before carving.

White Beans and Spinach

1. Drain the beans in a colander to remove the water from the tin and keep it aside.
2. Starting to cut the onion in mirepoix and crush the garlic, cutting in mirepoix too. Add this to a pan on medium heat until the onion starts to caramelise and then add the beans to it.
3. Stir for a couple of minutes, add the spinach, and stir one more time until the spinach are cooked. Cover it with chicken stock and leave it on a medium/low heat for the stock to reduce. Season to taste.

Parsnip Puree

1. Peel the parsnip. Once this is done, add it to the pan with the butter in medium heat, stir it until golden in colour, cover it with chicken stock and leave it to cook for 10/20 minutes until soft.
2. Then, blitz it and season it with salt and white pepper. If we need to make it richer add double cream, back to heat to cook the double cream a bit.

Lamb Jus

1. Heat the butter and oil in a large saucepan over a medium-high heat and fry the shallots, carrot and celery for 7-10 minutes, or until deep golden brown. Tip in the flour and cook, stirring, for 1 minute. Pour in the wine and stir to combine everything, then simmer on a low heat for a few minutes, or until the wine has reduced by half. Add the rosemary and bay leaf, then gradually stir in the lamb stock. Simmer for 30 minutes, uncovered.
2. Strain the gravy through a fine sieve into a clean saucepan. Stir in the Worcestershire sauce and simmer on a low heat until thick and glossy, about 15-20 minutes.