Sunday, June 26, 2011

Pistachio Crusted Rack of Lamb

This is a nice combination of flavors and makes a lovely presentation, great for a dinner party or special occasion.  Besides, lamb is always delicious!


One rack of lamb, frenched
3 tbsp extra-virgin olive oil
2 tbsp Dijon mustard
1 cup bread crumbs
1 cup pistachios
2 cloves chopped garlic
1/2 cup chopped parsley
1 1/2 teaspoons chopped thyme
Salt and freshly ground pepper
1 1/2 teaspoons chopped rosemary

Preheat the oven to 375 degrees.  Bring the rack of lamb to room temperature and season with salt and pepper.  Heat a skillet over high heat with the olive oil.  Add the rosemary and thyme and let simmer for a moment.  Add the rack of lamb and quickly sear it, just enough to give it a bit of color and soak up some of the flavor of the herbs.  Remove from the pan (discard oil and herbs).

In a food processor, finely chop the pistachios.  Add the breadcrumbs, a tablespoon of olive oil, garlic, and the parsley and process to a paste, then season with salt and pepper.

Using a spoon, smear the lamb with the Dijon mustard.  Then coat with the breadcrumb mixture, packing it on and pressing down so it sticks.
Roast the rack for about 20 minutes, or until an instant-read thermometer inserted in the center of the meat registers 130° for medium-rare. Transfer the lamb to a cutting board and let rest for 5 minutes.

Carve the lamb rack into four 2-chop servings and serve.

Tips - This came out pretty tasty but I think next time, I will add more garlic.  I love garlic so that's just a personal preference.  Also, be careful when slicing as the crust will slide off when you are separating the chops if you do it too quickly.  Enjoy!

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