Lamb cutlets with anchovy and pistachio crust

Ingredients

•      150g panko bread crumbs 

•      2 cloves garlic 

•      3 tbsp parsley, chopped

•      1 tsp rosemary, chopped

•      Salt and pepper 

•      3 tbsp olive oil

•      2 tbsp anchovy, chopped

•      75g pistachios, chopped

•      2 Frenched racks of lamb (ask your butcher to do this for you)

•      2 tbsp mustard  

Tzatziki dip 

•      150 greek yoghurt 

•      100g grated cucumber 

•      1 garlic, chopped

•      1 tsp lemon juice 

•      1 tsp dill, chopped

•      Salt 

Method

1.       To make the tzatziki, combine all ingredients together and mix thoroughly. Leave in the fridge overnight. 

2.       Pre-heat the oven to 200°C.

3.       Season the lamb with salt and pepper.

4.       Heat some olive oil in a pan and add the lamb and brown on each side for a couple of minutes. Remove from pan. 

5.       Mix all the other ingredients except the mustard, cover the lamb with mustard and press the pistachio mixture onto the mustard. 

6.       Roast in a hot oven for 15 minutes. 

7.       When done, let it rest for 10 minutes and slice.  

8.       Serve with tzatziki and couscous salad.

Radisson Blu Resort and Spa chefs James Bartolo and Jimmy Aquilina