Easter Sunday - Rack of Lamb with a Pistachio and Herb Crust
2 racks of lamb, trimmed of excess fat
1 egg, beaten
Pistachio & herb crust
60g pistachios (or nuts of choice)
80g mixed herbs - chives, parsley, mint, rosemary
2-3 slices stale sourdough or other bread, made into breadcrumbs (about 60g)
2 cloves garlic,
peeled Zest of a lemon
Salt & pepper
2-3 tbsp olive oil
Preheat oven to 190C.
To make the crust, place all the ingredients except the olive oil into a food processor and blend until combined. Add about 2 tbsp olive oil and blend again until the mixture comes together.
Brush the racks of lamb with the egg wash and then mix the remaining egg into the herb and bread mixture.
Using your hands press the herb and crumb mixture onto the outside of the fat side of the rack of lamb.
Place on a baking tray and roast for about 20 minutes (for rare), 35 minutes (medium rare) or nearer 30 minutes (for medium). Leave to rest for about 5-10 minutes before serving.
Easter Sunday - Chocolate Cheesecake
50g butter, melted
150g digestive biscuits, crushed -(or half digestive and half amaretti biscuits)
175g plain chocolate
1 x 227g pot of cream cheese
75g caster sugar
2 eggs, separated
100ml double cream, whipped
Mini chocolate Easter Egss
Preheat oven 180C.
Combine the melted butter and biscuits crumbs in a bowl and stir until fully combined. Press into the base of a 9 inch loose bottomed flan tin.
Place in the oven for about 10 minutes until just browned. Remove and leave to cool.
Melt the chocolate in a bowl over a pan of hot water.
Blend the cheese, caster sugar and egg yolks together then mix in the chocolate.
Place the egg whites in a separate bowl and whisk until stiff peaks are formed.
Fold the whipped cream followed by the egg whites into the chocolate mixture.
Spoon over the biscuit base and leave to chill and set in the fridge for about 3 hours.
Decorate with mini-eggs.
By @undercovercook for more information click HERE