This lamb dish has a heightened flavor and texture thanks to the pistachio and mustard.

Prep Time: 15 mins / Cook Time: 45 mins

Serves 6 to 8


2 racks of lamb, trimmed
1-teaspoon herbes de Provence
Cape Herb & Spice Sea Salt and Black Pepper to taste
1-tablespoon vegetable oil
2/3 cup chopped pistachio nuts
2 tablespoons dry breadcrumbs
1 tablespoon melted butter
1-teaspoon Filippo Berio olive oil
3 tablespoons Dijon mustard


Preheat oven to 200º C (400º F). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt and pepper. Heat oil in a large skillet over high heat. Sear lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.

Stir pistachios, breadcrumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard.

Bake in the preheated oven until the crust is golden and lamb is pink in the centre, around 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.