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thenar eminence (medicine) and Rack of lamb with a pistachio crust with a potato and turnip bake (recipes)


thenar eminence (medicine)


thenar eminence


The fleshy mass on the lateral side of the palm; the radial palm; the ball of the thumb.

Synonym: eminentia thena'ris, thenar prominence, thenar.


Rack of lamb with a pistachio crust with a potato and turnip bake (recipes)






Serves 6-8



Preparation time

30 mins to 1 hour



Cooking time

10 to 30 mins

















Ingredients



1 x rack of (Best End) New Season lamb For the herbed crust:50g/2oz shelled pistachio nuts25g/1oz melted butter2 tablespoons/30g fresh thyme leaves2 tablespoons/30g fresh chives, chopped2 tablespoons/30g fresh flat leaf parsley, chopped50g/2oz fresh breadcrumbszest of ½ lemon1 small clove garlic, roughly choppedsalt and freshly ground black pepper1 tsp/5g English mustard For the Potato and Turnip Bake25g/1oz butter450g/1lb potatoes, peeled and very thinly sliced450g/1lb turnips, peeled and thinly sliced1 clove garlic, peeled and finely chopped1 tbsp fresh thyme leavessalt and freshly ground black pepper600ml/1 pint double cream1 bay leaf



Method



1. Ask your butcher to French trim the lamb and if he doesn t know what that is, tell him to remove the meat and fat from the rib bones leaving 5cm-6 cm clean bones exposed.2. Preheat the oven to 200C/400F/Gas 6.3. To prepare the crust: Place the nuts, butter and herbs into a Food processor and process until bright green. Add the breadcrumbs, lemon zest, garlic and seasoning. Process for a few seconds.4. Place the rack of lamb onto a chopping board and using a pastry brush spread the mustard over the fat side of the lamb to apply a good coating.5. Place the pistachio crust on top of the mustard and using your hands mould over the lamb.6. Place the lamb, coated side up in a small roasting tray and place in the fridge for about 30 minutes to chill and set whilst preparing the potato and turnip bake.7. Rub a 1.5L/2½ pint gratin dish with the butter.8. In a large bowl mix three quarters of the potato and tunips together. Set the remainder aside and use for decorating the top of the bake.9. Add the garlic, thyme, salt and pepper to the large bowl and lightly mix.10. Meanwhile gently heat the cream and bay leaf together, but do not boil.11. Place the potato and turnip slices into the base of the ovenproof dish and decorate the top with the remaining slices. Pour the hot cream over the potato and turnip mixture, dot with any remaining butter. 12. Place into a moderately hot oven, 200C/400F/Gas6 for 50 minutes. 13. Pop in the rack of lamb and continue to cook with the potato and turnip bake for 20-25 minutes (or depending on how pink your lamb is preferred), remove the lamb and set aside to rest. 14. Carve the lamb and serve with the turnip and potato bake and green beans.