Prep time 20 min
Cooking time 1 hr
Resting time 10 min
Serves 4

Ingredients

Extra virgin olive oil
Vegetables for roasting, medium sized pieces to reduce cooking time
Salt and pepper
1 handful fresh flat leaf parsley, roughly chopped
⅓ cup almonds, finely chopped
⅓ cup pistachios, finely chopped
1 tsp onion powder 
1-2 tbsp Dijon mustard
1kg Borrello Lamb Rack
Gravy mix
*meat thermometer

Serving suggestion: Serve with roast vegetables and gravy.

Method 

Preheat oven 200 degrees Celsius. Take meat out of the fridge half an hour before cooking.

Put vegetables in a well oiled tray, sprinkle with salt and pepper then bake until half cooked, about 30 minutes. Turn the vegetables. Put the lamb in another baking tray lined with baking paper then massage with olive oil. Mix parsley, almonds, pistachios, onion powder, salt and pepper in a bowl.

Generously cover the front and top of the lamb rack with Dijon mustard then stick the nut mixture on. Stick the meat thermometer into the middle of the lamb (if it is oven safe), away from fat and bone. Place tray in the oven on the middle shelf and bake for 25-30 minutes or until your thermometer gets to 60-65° for medium rare. Check on the vegetables. Take the meat out of the oven and rest for 10 minutes while making gravy. Slice the meat into single chops and serve with roast vegetables and gravy. 

*Cooking time for meat can vary greatly depending on the thickness of the lamb rack which is why a thermometer is ideal.