Rack of lamb in a pistachio coating, potatoes « grenaille » and Armenian aubergines

Revisit the traditional Easter lamb by coating it with pistachio crust to add a twist to your recipe. As a garnish, potatoes “grenaille” and Armenian aubergines will make a perfect hearty and comforting dish for the whole family.

Preparation time: 45 minutes • Cooking time: 40 minutes

Serves 4

• 1 rack of lamb 8 ribs
• 500 g potatoes « grenaille »
• 1 pot of Armenian aubergines
• Olive oil
• Salt and cracked pepper

For the pistachio crust

• 60 g bread crumbs
• 60 g parsley leaves
• 2 cloves of garlic
• 95 g soft butter
• 70 g pistachios with Guérande fleur de sel

Method

For the pistachio crust

1. Preheat the oven to 108°C
2. Chop the bread crumbs and place it on a baking tray. Bake while the oven is heating until the bread crumbles easily. Leave to cool.
3. Peel the garlic, remove the seeds if necessary, and mash it to a paste.
4. Wash and dry the parsley leaves. Mix with the pistachios and bread crumbs.
5. Add butter and mix again.
6. Flatten the dough between two sheets of baking paper to a thickness of 3-4mm, to a height and length corresponding to the size of the rack of lamb.
7. Set aside in a cool place.

For the lamb

1. Cut the potatoes in halves and coat with olive oil, salt and pepper.
2. Season the rack of lamb with salt and pepper. Heat 2 tablespoons of olive oil in a frying pan and brown the rack of lamb on both sides (about 5 minutes on each side).
3. Place the lamb in a baking dish. Toss the potatoes around the lamb and bake for 20 minutes.
4. Place your Armenian aubergines in a pan and reheat on a low heat.
5. Take the pistachio crust to the size of the rack of lamb out of the fridge. Place it on the rack and put under the grill for a few minutes. Keep an eye on it as the crust should be barely browned. Leave the meat to rest, covered, for a few minutes, then cut the chops.
6. Sprinkle with a few chopped parsley leaves and serve immediately with the Armenian aubergines.

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira