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Parmesan and Pistachio Crusted Lamb Rack, Parsnip Puree, Butter Fennel

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 200C.
  • To make the Parsnip Mash, combine cream, milk and parsnips in a medium saucepan and bring to the boil. Reduce heat, cover and simmer until soft then pass through a sieve. Add butter and Parmesan. Mix well and set aside, keeping warm.
  • To make Caramelised Fennel, spread fennel onto a non-stick roasting tray and drizzle with oil. Place into the oven for 10 minutes. Baste fennel with butter and continue cooking until caramelised, about a further 30 minutes. Remove from oven, season to taste and set aside.
  • To make the Pistachio Crust, combine pistachios, Parmesan and parsley in a food processor and blitz to a fine crumb. Transfer to a large plate and set aside. Place egg in shallow bowl and whisk lightly with a tablespoon of water.
  • To prepare the Sauce, French the bones of lamb racks and remove outer layer of fat and sinew. Set racks aside. Chop trimmings roughly and add to a medium frypan. Fry over a medium heat until brown. Discard trimmings and reserve 3 tablespoons rendered fat. Whisk in flour and cook for 30 seconds, until thickened and bubbly. Whisk in 250ml water and add parsley. Cook until sauce thickens. Strain into a small saucepan, season well and keep warm.
  • For the lamb, season racks well. Dip into egg then press into crumb to coat. Place lamb rack into baking tray and drizzle with oil. Cook until meat reaches 55-60C in centre, about 20 minutes, or until cooked to your liking. Remove from oven and allow to rest for 10 minutes.
  • To serve, slice lamb into 2-point cutlets. Place some parsnip mash on the plate, top with some caramelised fennel and lamb cutlets and sauce in a jug.

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