2 lamb racks
130 g short crust pastry
150 g pistachios
egg white
cut-up tarragon

Bake the short crust pastry at 180°C for 6 minutes, let it cool down, crumble it and mix it with chopped-up nuts. Add the cut-up tarragon and mix it with the egg white until you get a rather firm dough. Briefly bake the lamb rack, flavour it with salt and freshly ground pepper and reserve the gravy. Pat the meat and put the crumble on top. Put the racks in the oven so they can cook further and become crispy. Carve the meat and serve it with its own gravy.