Crusted Lamb with Herb and Pistachio

• 3 x 7 Piece rack of free-range lamb, French-trimmed
• Salt and pepper
• Zest of 2 lemons
• 20g shelled pistachios
• 3 cloves garlic, peeled
• 30g basil
• 30g mint
• 110g crusty bread (a day-old ciabatta works well)
• Olive oil
• 50g butter
• 125g store-bought basil pesto

Ensure the lamb is at room temperature and patted dry with a kitchen towel. Season generously with salt and pepper.

Preheat the oven to 180°C or 160°C fan-assisted.

To make the crumb, blend the lemon zest, pistachios, garlic, herbs, bread and seasoning in a food processor.

Heat a large Le Creuset non-stick frying pan with a splash of olive oil. Sear off all the lamb until golden all around. Baste with butter. Remove from the pan and place in the Le Creuset Stainless Steel 35cm Roaster. Rub the fat side of each lamb rack generously with the basil pesto, which will act as the "glue" to your crust. Liberally pat the crumb onto the surface and press down. Drizzle with olive oil and add a few pieces of butter.

For pink lamb, roast for 30-40 minutes, depending on how you prefer your lamb cooked. Alternatively, leave in the oven until your desired preference. Remove from the oven and cover with tin foil to rest for 10 minutes before carving to serve.