Pistachio and Mint Crusted Rack of Lamb
Yield: 4-6 servings Prep Time: 30min. Cook: 30 min.
2 C. shelled toasted pistachios
1 C. panko crumbs
1 handful of fresh mint picked (about ½ C)
1 handful of parsley fresh (about ½ C)
¼ C. melted butter
½ C. Dijon mustard
1 C. flour all purpose
Tsp salt and pepper
Rack of lamb, cleaned and fat cap removed
Crust
- Using a food processor, coarsely chop pistachios. Transfer to large bowl.
- Place panko in food processor, turn on and add mint a few bunches at a time. Repeat with parsley until bread crumb is bright green and aromatic. Transfer to bowl as well.
- Using your hands, fold together pistachios, bread crumb and melted butter. Season with salt and pepper. Crust should hold together slightly when pressed in hand. Store in fridge up to 2 days or freeze up to 2 months.
Lamb
- Heat oven to 350 degrees. Season each rack generously with salt and pepper. Lightly dredge in flour, set aside. Heat cast iron skillet over med-high heat, add 2 tbsp olive oil.
- Sear lamb on all sides, golden brown. About 10 min total. Remove from pan place on sheet pan with rack.
- Brush lamb with Dijon mustard on all sides. Press the pistachio crust into the lamb. Place racks in the oven and cook until medium, 130 degrees and crust is golden brown about 12-15 min. Allow to rest for 10 min. Slice and serve.
You must be logged in to post a comment.