Pistachio Crusted Rack Of Lamb With Peas

• 2.75 oz stale sourdough bread, torn into chunks
• 1 oz pistachios
• 1 clove garlic, crushed
• None Handful flat leaf parsley
• 3 tbsp olive oil
• 3 None racks of lamb, 6 ribs per rack
• 1 tbsp Dijon mustard
• 1 1/3 lbs frozen peas
• 1/3 cup butter, softened
• 1/4 cup heavy cream
• None Handful mint, roughly chopped

1. Preheat the oven to 400u0b0F. Line a baking sheet with parchment paper. Place the bread, pistachios, garlic, parsley and a pinch of salt and pepper in a food processor and season to taste. Blitz to combine (don't over-process or you will lose the texture). With the motor running, drizzle half the olive oil into the mixture.
2. Heat the remaining olive oil in a frying pan over high heat. Season the lamb and brown on both sides. Remove from the pan and place on the baking sheet.
3. Brush the meaty sides of the lamb with mustard and press the crumb coating on to the meat. Roast for 15-18 mins for medium, or until cooked to desired doneness. Remove from the oven and rest for at least 5 mins.
4. Meanwhile, bring a large saucepan of salted water to a boil. Cook the peas for 3 mins or until tender. Drain and place in the food processor with the butter, cream and mint. Blitz to combine. Season to taste. Return to the pan and keep warm over low heat.
5. To serve, halve each lamb rack. Divide the peas among serving plates and top with lamb.

bread, pistachios, clove garlic, handful flat leaf, olive oil, racks of lamb, mustard, frozen peas, butter, heavy cream, handful mint

Taken from recipes-plus.com/api/v2.0/recipes/27435 (may not work)