Pistachio-crusted rack of lamb stuffed with feta and spinach, with a side of hasselback potato
If you're going to do the hasselback potato, start with that. Slice a potato thinly but not all the way through; brush with garlic butter, salt and pepper and bake for an hour.
Get the rack of lamb out. If it's cap on (as in there's a chunk of fat on one side) cut it out. Now turn to the meaty side of the rack and cut a slice from the bone-side through the lean meat, but not all the way through, aka butterfly it. Stuff the inside with a handful of crumbed feta, a handful of blanched chopped spinach, chopped garlic, cumin, paprika, salt, pepper, cardamom and cinnamon powder. Close with the flap of meat and tie together with cooking string. Rub the outside of the lamb with the same spices. Now sear the rack of lamb in olive oil on a hot pan on all sides and take off the oil (discard the string). Save the oil for the sauce.
In a bowl, mix a spoon of flour and an egg yolk, and brush onto the seared rack of lamb. Now dip the lamb on a plate filled with crushed pistachios and panko breadcrumbs. Coat both sides and bake in the oven for 15 minutes at 200C. Cut rack chops.
For the garlic-rosemary sauce, take the pan with the lamb fat and add to it a spoon of chopped garlic, some rosemary, a cup of stock, salt, pepper, paprika and two spoons of flour. Mix and reduce for 5 minutes; don't thicken it too much.
Serve your stuffed crusted rack of lamb with the sauce, with the crunchy potato on a bed of rocket. For additional crunch throw in a little leftover pistachio-panko breadcrumb mixture on the side. Light a candle; get fancy!
