Pistachios and Herbs Roasted Rack of Lamb
Recipe by Silvia Baldini
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Pistachios and Herbs Roasted Rack of Lamb
Recipe by Silvia Baldini
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| Servings | Prep Time |
| 6servings | 30minutes |
| Cook Time |
| 20-25minutes |
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Ingredients
- 4cloves garlic, peeled
- 1/2 cup (packed) fresh mint leaves
- 1/2cup (packed) fresh parsley leaves
- 1/2cup shelled pistachios
- 1/2cup toasted bread crumbs
- 1medium grated lemon zest
- 6tablespoons extra virgin olive oil
- 2tablespoons sea-salt
- 2tablespoons ground black pepper
- 4tablespoons Dijon mustard
- 3 1- to1 1/4 pound well trimmed racks of lamb
Instructions
- Combine the garlic, the mint, the parsley, the pistachios, the bread crumbs and the lemon zest in a food processor. Blend until the garlic is finely chopped. Add 4 tablespoons oil and blend until a coarse paste forms. Transfer half of herb paste to small bowl and reserve
- Sprinkle each lamb rack generously with salt and pepper. Preheat the oven to 450°F. Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Place 1 lamb rack, meat side down, in the skillet. Sear until golden, about 2 minutes; return to baking sheet, meat side up. Repeat with remaining lamb racks. Cool off for a couple of minutes.
- Spread the Dijon mustard evenly over the lamb, then spread the herb and pistachio paste over the lamb racks. Place on to a lined baking sheet, meat side up.
- Roast the lamb until a meat thermometer inserted into the center of the lamb registers 130°F for medium-rare, about 20 minutes. Transfer the lamb to a platter. Let it stand 15 minutes. Mix any pan juices into the reserved herb paste. Cut the lamb between the bones into individual chops. Serve with the herb and pistachio sauce.