Entrees
Pistachio Crusted Rack of Lamb
Makes 2 servings
Pistachio Crusted Rack of Lamb
Makes 2 servings
This delicious lamb is perfect for a special occasion – hazelnuts work just as well.
carb. 10g
pro. 10g
fat 28g
sat. fat 6g
chol. 15mg
sod. 440mg
calc. 46mg
fiber 3g
Ingredients
½ cup shelled pistachios, roasted and salted 1 lamb rack, approximately 1.5 pounds, frenched*** 2 garlic cloves, peeled and crushed 2 thyme sprigs 2 tablespoons plus 1 teaspoon olive oil ¼ teaspoon kosher salt ¼ teaspoon freshly ground pepper ½ teaspoon Dijon style mustard
Preparation
Place pistachios in the bowl of the Cuisinart Spice Grinder. Chop the nuts by pulsing about 10 to 12 times to achieve a rough, medium chop. Remove chopped nuts and reserve on a plate. In a shallow bowl that can accommodate the lamb, place the garlic, thyme, and 2 tablespoons of olive oil. Place lamb in the bowl. Liberally rub the lamb with the oil and sprinkle it all over with the salt and pepper. Let stand for about 30 minutes. Preheat oven to 400°F. Place a skillet over medium high heat and add the remaining olive oil. When oil is hot and just about smoking, add the lamb. Brown both sides of the lamb well, about 5 minutes per side. If oil begins to smoke, reduce the heat slightly. Once lamb is well browned, rub the meat with the mustard. Roll both sides of the meat in the reserved chopped nuts to create a crust. Transfer rack to a baking sheet and place in preheated oven. Roast lamb for about 12 to 15 minutes. Lamb is medium rare when an instant read thermometer reads 130°F. Allow lamb to rest out of the oven for 10 minutes before cutting. To serve, cut individual chops by using a sharp knife to cut between each rib. *** Any butcher can trim the lamb this way
