for 4 person

Tzatziki

1	cucumber peeled, deseeded, coarsely grated
½ tsp	salt
300 g	plain greek yoghurt
1	garlic clove, squeezed
2 tbsp	oregano, finely chopped
1 tbsp	lemon juice
1 tbsp	olive oil
a little	pepper

Racks of lamb

1 tbsp	olive oil
2	racks of lamb (each approx. 400 g)
1 tsp	salt
a little	pepper

Herb crust

½ bunch	flat-leaf parsley, roughly chopped
½ bunch	oregano, roughly chopped
¼ bunch	rosemary, roughly chopped
1	garlic clove, squeezed
50 g	breadcrumbs
2 tbsp	unsalted, shelled pistachios
1 tbsp	olive oil
¼ tsp	salt
1 tbsp	honey mustard

Potatoes

600 g	baby potatoes
	salted water, boiling
2 tbsp	olive oil

How it's done

Tzatziki

Mix the cucumber and salt, leave to absorb in a sieve for approx. 30 mins., squeeze out the liquid regularly. Mix the cucumber with the yoghurt, garlic, oregano, lemon juice and oil, season.

Racks of lamb

Heat the oil in a frying pan. Season the meat, brown all over for approx. 6 mins., only turning when a crust has formed. Remove from the oven, place on a tray.

Herb crust

Using a food processor or mortar and pestle, finely grind the herbs, garlic, breadcrumbs, pistachios, oil and salt, empty into a deep dish. Coat the lamb racks with the mustard, cover with the herb crust, press down firmly, return to the tray, insert the meat thermometer so that it does not touch the bone.

To roast in the oven

Approx. 20 mins. in the centre of an oven preheated to 180°C. The core temperature should be approx. 55°C.

Potatoes

Cook the potatoes in boiling salted water for approx. 20 mins. until soft. Drain the potatoes, mix with the oil. Remove the meat, cover and leave to rest for approx. 5 mins. Carve the meat, serve with the potatoes and tzatziki.

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