PISTACHIO CRUSTED RACK OF LAMB
The pistachio and mustard crust gives this lamb dish an interesting flavor and texture. Sure, rack of lamb is a little pricey, but no more so than other special occasion meats like prime rib, beef tenderloin, or goose. And, because rack of lamb is sold completely trimmed, you'll have virtually no waste.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 55m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 618.8 calories, Carbohydrate 10.3 g, Cholesterol 164.4 mg, Fat 39.8 g, Fiber 2.3 g, Protein 53.1 g, SaturatedFat 13.6 g, Sodium 651.7 mg, Sugar 1.8 g
LAMB CHOPS WITH PISTACHIO SAUCE
Pistachios and lamb are often paired in Greek cooking. Tomatoes, artichokes, and parsley-other common ingredients-combine to create a flavorful accompaniment.
Yield serves 4
Number Of Ingredients 7
Steps:
- Make sauce: In a blender, puree pistachios with 1/4 cup parsley and 1/3 cup water until smooth (add a bit more water if sauce is too thick); season with salt and pepper.
- Heat a large skillet over medium-high. Pat-dry lamb with paper towels. Season chops on both sides with salt and pepper. Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare. Using a slotted spatula, transfer to a plate, and cover loosely with aluminum foil.
- Add tomatoes, artichokes, and remaining 1/4 cup water to skillet; season with salt and pepper. Cook over medium-high heat, stirring frequently, until tomatoes begin to soften, 6 to 8 minutes. Stir in remaining 1/2 cup parsley. Serve lamb with tomato mixture and pistachio sauce.
- Although they are a little more expensive than other cuts, lamb loin chops are incomparably tender. Take care to cook them properly, preferably to no more than medium-rare (so they remain pink in the center).
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