Best 3 Pistachio Crusted Rack Of Lamb Recipes

PISTACHIO CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 F.
• Place pistachios, bread crumbs, salt and pepper into the food processor and process until really crumbly. Drizzle 1 table spoon of olive oil all over the bread and pistachio mixture and mix until well combined.
• Season lamb with salt and pepper.
• Warm a large skillet over high heat. When the skillet is hot , add olive oil enough to film the bottom of the pan (1 tbsp of oil, maybe a little bit more).
• Add lamb to the skillet, cooking for about 3 minutes on each side to brown.
• Transfer lamb to a medium size roasting pan, with the fatty side up like shown on this picture below. Spread mustard over the top portion of the rack (the fatty side). Then pat pistachio and bread crumb mixture over mustard coating on lamb. Press to make sure it adheres.
• Roast lamb for about 20-25 minutes, medium-rare. If using thermometer, it should register 130 F. Transfer to a cutting board or a plate.
• While you roast the lamb in the oven, prepare the roasted carrots and asparagus as described below.
• Once, the rack of lamb is cooked, cut the lamb into chops, 2 ribs each.
• Slice each carrot into 4 pieces, lengthwise, so that you have thin long pieces of carrots.
• Heat 1 tablespoon of olive oil in a large skillet on high heat. Add the carrots, they should sizzle. Stir to coat with oil. Add a pinch of salt. Add a little bit of parsley and oregano.
• Cook on high heat, uncovered, stirring occasionally, until carrots are nicely browned and get the "roasted" look - for 10-15 minutes. After that, remove from heat, cover with lid and let carrots stay covered for at least 10 minutes
• Bring medium size pan with water to boil. Add asparagus and cook for about 10 minutes until asparagus is somewhat soft but still crunchy.
• Drain asparagus, pat dry. Add to the skillet with carrots. Stir to coat with oil. Add salt if necessary.
• Serve each individual portion of rack of lamb with roasted carrots and asparagus at the base.

PISTACHIO CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
• Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
• Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

PISTACHIO-CRUSTED RACK OF LAMB WITH PANCETTA

Steps:

• Preheat the oven to 400 degrees.
• In a food processor, chop the pistachios, thyme and rosemary. Add half of the olive oil, process to a coarse paste and season with salt and pepper.
• Scrape half of the pistachio paste into a bowl and stir in the remaining olive oil. Reserve the other half of the pistachio paste to use to garnish the plates.
• Coat the lamb with half of the pistachio paste that you have just stirred the olive oil into. Wrap the pancetta slices around the rack between the bones, leaving the bones exposed. Spread the rest of the pistachio paste which you added the olive oil to all over the pancetta and set the rack in a small roasting pan.
• Roast the lamb for 40 minutes, or until an instant-read thermometer inserted in the thickest part of the lamb registers 130 degrees for medium rare.
• Transfer the lamb to a cutting board and let rest for 5 minutes. Reserve the pan drippings.
• Meanwhile, spoon 1 teaspoon of the rendered pancetta fat from the roasting pan into a skillet and heat until shimmering. Add the scallions and cook over high heat until browned, about 4 minutes.
• Carve the lamb rack into four 2 chop servings and transfer to plates. Spoon some of the scallions over each section of chops and place a spoonful of the reserved pistachio paste on each plate.