Pistachio crusted rack of lamb
Prep time 15 min
Total time 55 min
Serves 5 to 6 people
Whether you have several Holiday meals to prepare or are just a wee bit bored with turkey, these racks of lamb should impress you and your guests. They’re easy to prepare and look stunning on the table. The pistachio crust not only complements the lamb’s taste but also helps retain the juices during cooking, making the result a melt in your mouth experience.
- Marie des Neiges Magnan
Ingredients
Ingredients:
- 2 racks of lamb
- 2 tbsp olive oil
- 1 tbsp hot mustard
- (try the wild mushroom mustard by Gourmet Sauvage on Marketplace)
- salt & pepper
Pistachio Crust:
- 1 ¼ cups unsalted and shelled pistachios
- 3 garlic cloves
- ¼ cup olive oil
- ¼ cup dry rosemary
- 1 tbsp dry (or fresh) thyme
- salt & pepper
Instructions
- Preheat the oven at 400°F.
- Salt and pepper the lamb to taste. In a skillet on high heat, sear both racks of lamb in 2 tbsp olive oil 4-5 minutes on either side. Keep aside.
- Finely grind together all pistachio crust ingredients in a food processor: pistachios, garlic, olive oil and spices.
- Slather the meat (but not the bones) with the Dijon mustard and then encrust with the pistachio mixture. Press well with your fingers to ensure the crust adheres to the meat.
- Place the racks of lamb on a baking tray lined with parchment paper and oven roast for 25 to 35 minutes. The meat should be rare after 25 minutes.
- Once out of the oven, cover the meat with foil and let stand for 10 minutes before slicing.
- Serve with tzatziki, mashed potatoes and/or veggies.
