Ingredients

• 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

Directions

• 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.