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Pistachio Crusted Rack of Lamb

The Budwig Protocol allows red meat once a month, so I like to make a special occasion of it and spare no expense. We generally follow a vegetarian/vegan diet on a daily basis with a little fish and organic chicken with the very occasional helping of red meat - always lamb. Sometimes the body just craves it.

I believe the reason for these cravings is that meat is rich in zinc, and this is a particularly difficult but absolutely essential mineral to get into our diets. Zinc deficiencies and CanSur are strongly linked (there will be an article on this in a later blog), but the overconsumption of 'unclean' non-organic meat in our society is, I believe, a cause of the increased incidence of CanSur. Quite apart from ethical considerations, red meat should be consumed with a frugal spoon, and this fits in perfectly with the Planetary Health Diet launched in January 2019.

Rack of Lamb is a Spring celebration dish, and as I am gluten intolerant, I make this with a pistachio crust, which is far more delicious and nutritious than the usual breadcrumb crust and made in next to no time. The crust is a combination of sweet and savouriness, and is chock full of flavour.

Roasted Cherry Tomatoes add a gorgeous sweet addition which enlivens the lamb.

I serve my lamb rare, but if you prefer to serve medium to well done, cook for another five minutes.



Serves 2 - 4

1 small rack of lamb - organic is possible

3 tbs chopped organic pistachio nuts

1 tbs chopped fresh mint

1 tbs chopped fresh rosemary

1 tbs chopped organic garlic

1 tbs organic Dijon mustard + 2 tsp organic Dijon mustard

1/2 tsp pink Himalayan salt

1/4 tsp cracked pepper

1 tbs organic olive oil

little organic olive oil for sautéing

** 1 cup healing Intent

For the Cherry Tomatoes

350g organic cherry tomatoes

drizzle of organic olive oil

sprinkling of pink Himalayan salt

1. Season the lamb well, and brown in a frying pant with a little olive oil. Set the oven to 225C.

2. Once the lamb is browned, let the lamb rest a moment whilst you make the crust. Mix together the pistachio nuts, mint, rosemary, garlic, 2 tsp organic Dijon mustard, salt, pepper, and olive oil. Mix well.

3. 'Paint' the top of the lamb, and the sides with the 1 tbs of Dijon mustard and then press the pistachio mixture over the top and sides of the lamb. Place on a baking tray topped with a sheet of greaseproof paper.

4. Drizzle the tomatoes with oil and sprinkle with salt and place in a small roasting tin and place on the top shelf of the oven for 20 minutes.

5. Place the lamb in the middle of a hot oven and roast for 18 - 20 minutes. Remove and let rest for five minutes before serving.

** Healing Intent: when cooking foods to heal the body it is important to set your intent. The best way to do this is imagine that you are cooking this dish for yourself or for someone you love who is very ill and that this dish is the only thing that will help in their healing. You will find that the way you handle the food will change, and will not only result in a better dish, but you will feel the food actually nourishing your body and spirit.

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