Rack of Lamb in Pistachio Coating with Vegetable Cannelloni

5 from 3 votes
Total Time 5 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 206 kcal


Rack of Lamb

  • 800 g Rack of Lamb
  • Salt and pepper
  • Olive oil

Lamb stock

  • 1 Pc. Onion
  • 1 Pc. Celery
  • 3 Pc. Tomatoes
  • 1 kg Lamb bones
  • 3 Pc. Rosemary
  • 3 Pc. Clove of garlic
  • 2 Pc. Bay leaf
  • 10 Pc. Peppercorns
  • 375 ml Bunch of red grapes
  • 40 g Butter
  • Salt

Pistachio crust

  • 250 g Butter
  • 1 Pc. Egg
  • 1 Pc. Egg yolk
  • 125 g Roasted pistachio
  • 50 g Old Bun
  • 3 Pc. Thyme
  • 3 Pc. Rosemary
  • 3 Pc. Leaf parsley
  • Salt and pepper

Vegetable cannelloni

  • 50 ml Whipped cream
  • 2 Pc. Eggs
  • 80 g Flour
  • 50 ml Milk
  • 1 pinch Salt

Ratatouille filling

  • 8 leaf Fresh spinach
  • 1 Pc. Eggplant fresh
  • 1 Pc. Zucchini
  • 1 Pc. Red peppers
  • 1 Pc. Shallot
  • Salt and pepper

celery puree

  • 1 Pc. Celery bulb
  • 200 ml Cream
  • 500 ml Milk
  • Nutmeg
  • Salt


Lamb stock

  • Roughly dice the peeled onion, celery and tomatoes. Heat the oil in a saucepan and fry the lamb bones or sections in it until everything is well browned. Add the tomato paste and roast for 2-3 minutes. Add the diced vegetables, rosemary, garlic, bay leaves, peppercorns and salt as desired and sauté briefly. Stir in the butter and fry in the oven for 15 minutes. Pour the red wine in the oven to deglaze. Take out and let cool down a bit. Put the saucepan on the stove and add 2 liters of water, bring to the boil. Put it back in the oven at 160 degrees and simmer for 4 hours. Pass the stock through a hair sieve and season with salt if necessary.

Pistachio crust

  • For the pistachio crust, beat the soft butter in a mixing bowl until frothy, stir in the egg and yolk, fold in the chopped pistachios, except for 2 tablespoons for the garnish, white bread crumbs and herbs, season with salt and pepper. Put the mixture between two plastic sheets and roll out an approx. 0.5 cm thick plate and place in the refrigerator. In the meantime, put on the lamb stock and reduce to half at a low temperature.

Vegetable cannelloni

  • For the vegetable cannelloni, brown 20 g butter, mix the flour, 2 eggs, 50 ml cream, 50 ml milk and a pinch of salt to a smooth dough, then work the lukewarm butter into the dough. Bake wafer-thin crepes from the dough and leave to cool on a rack.

celery puree

  • Peel the celery root and cut into large pieces, then pour 200 ml of cream, pour milk on until the pieces are covered, add 1 tablespoon of butter, salt and a little nutmeg, then bring everything to a boil, then cook over low heat (the cream should not boil) drain while collecting the cream mixture. Puree the celery and strain it through a sieve, season to taste with nutmeg and, if necessary, add the remaining cooking liquid, depending on the desired consistency.

Ratatouille filling

  • Peel the eggplant, zucchini, red pepper and shallot and cut into very small cubes. Fry the vegetables and shallot in plenty of olive oil until soft, season well with salt and pepper. Blanch the spinach leaves, rinse in cold water and dry on a cloth. Preheat the oven to 180 degrees, season the rack of lamb with salt and pepper and fry it in olive oil, then put it in the preheated oven for 10 minutes or until the desired degree of cooking is reached.
  • Remove from the oven and place the pistachio crust in thin slices on the square and grill for 5 minutes. Cover the pancakes with the spinach leaves and then place the ratatouille (eggplant, zucchini, etc.) thinly on the crepes, brush the edge with egg yolk, bend very tightly and fry again lightly in butter. Warm up the celery puree. Divide the square into 5 servings. Cut the vegetable cannelloni diagonally and place them on the lamb, add celery puree and lamb stock decoratively around the meat and cannelloni.


Serving: 100gCalories: 206kcalCarbohydrates: 5.6gProtein: 12gFat: 15.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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