Lamb and pistachio two ways

1. Start by placing the lamb racks on a deep tray, season well with salt and pepper then add the Extra Virgin Olive Oil, oregano and garlic and rub onto the rack making sure to really coat the flesh and get the marinade into the cracks created by the scoring

2. Place Clingfilm over the tray and leave to marinade in the fridge for a minimum of 3 hours though I would recommend overnight

3. Next create the meatballs, place the minced lamb in a mixing bowl and season with salt and pepper

4. Add the pistachios and oregano in the bowl and crack in the egg and mix with your hands

5. Form 4 balls and place on a tray and take to fridge and let them chill for at least an hour to become more solid and therefore less likely to break up

6. To create the pesto place the pistachios, garlic, extra virgin olive oil, basil and cheese of choice in a food processor, season and blitz till smooth

7. Store in fridge until serving

8. Pre heat an oven to 220°c

9. Cook the lamb racks on an ovenproof pan drizzled with olive oil on medium heat for 5 minutes turning every minute to allow the meat to evenly brown

10. Put the rack of lamb in the oven and cook for 15 minutes to get them blushing if you prefer them rarer cook for slightly less and more if you’re the opposite though I would recommend giving this way a go

11. While that’s on place a pan on a high heat add olive oil and cook your meatballs for 5 minutes either side

12. Take out the racks of lamb and place on a chopping board and leave for a couple of minutes to rest

13. Place each meatball on individual plate in the corner then slice the rack of lamb into individual chops and place them on the opposite corner of the plate giving 2 chops per person

14. Drizzle the meat with the pesto over the meat and decorate the blank corners of the plate with basil leaves, serve immediately.