- 1 x 4-bone rack of lamb, trimmed
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tbsp honey
- 2 tsp wholegrain mustard
- 55g/2oz pistachio nuts, crushed
- 1 tbsp olive oil
- 30g/1oz butter
- 250g/9oz new potatoes, grated and squeezed dry in a clean tea towel
- salt and freshly ground black pepper
- 1 tbsp butter
- 1 tbsp flour
- 75ml/2½fl oz red wine
- 1 shallot, finely chopped
- Preheat the oven to 200C/400F/Gas 6.
- For the lamb, rub the lamb with olive oil and garlic. Heat an ovenproof frying pan and briefly cook the lamb over a high heat, turning frequently, until lightly browned all over.
- Add the honey and mustard, sprinkle over the pistachio nuts and baste the meat with any pan juices.
- Transfer the lamb to the oven and roast for 6-8 minutes, or until cooked to your liking. Remove from the oven and allow to rest for five minutes in a warm place.
- For the rösti potato, heat the oil and butter in a small non-stick ovenproof frying pan. Season the grated potato well with salt and freshly ground black pepper, then press into the pan.
- Fry the potato on both sides until golden, then transfer to the oven for 6-8 minutes, or until the potato is tender.
- For the sauce, heat the butter and flour in a saucepan, stirring constantly, for 1-2 minutes.
- Add the wine and simmer until reduced by half, then add the shallot and simmer for ten minutes, or until well reduced and syrupy.
- To serve, place the rösti potato onto a serving plate. Slice the lamb rack in half and place on top of the rösti. Drizzle the shallot and red wine sauce around the plate.