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Lamb Rack with a Pistachio Crumb

Lamb Rack with a Pistachio Crumb – A quick and easy dish to make during the holidays. It is also quite a show stopper.

Lamb Rack with a Pistachio Crumb

I made this a few months ago but I couldn’t deal with the pictures. I could not stand them 🙁 but now I am over it and hopefully will update the pics when I can so I can do the dish justice.

A rack of lamb is basically the lamb loin with eight ribs attached and it’s unbelievably  tender. The rack can be cooked whole or sliced into individual lamb rib chops first by the butcher or yourself. For this recipe I seared the whole rack and then roasted it in the oven.

I have stuck with flavours that I love like mustard and the crumb is made with pistachios and herbs. You can however just sear it with a little oil and then cook in the oven with simple herbs and spices. 

When I am making a dinner for an occasion and I don’t have time to faff about, I always make a rack of lamb and get on with whatever else I need to do whilst it is cooking. To me they feel a little bit more luxurious then a lot of meals. 

Depending on the occasion, a rack of lamb goes well with number of side dishes. I like to have mine with roasted potatoes or dauphinoise. Other vegetables also work like green beans, squash, carrots etc etc. 

 

Lamb Rack with a Pistachio Crumb

Lamb Rack with a Pistachio Crumb - A quick and easy dish to make during the holidays. It is also quite a show stopper.

Course Dinner
Cuisine Dinner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

Rack

  • 1 Rack of Lamb french trimmed if possible
  • 1/2 tsp fresh Rosemary minced
  • 1/2 tsp fresh Thyme minced
  • Salt and Pepper
  • 1 tbsp Olive Oil
  • 2 tbsp Dijon Mustard

Crumb

  • 80 grams Shelled Pistachios roasted and salted
  • 2 tbsp Dried Breadcrumbs
  • 1 tbsp Butter melted
  • 1 tsp Oil
  • 3 cloves Garlic crushed
  • Salt and Pepper

Instructions

  1. Preheat oven to Gas Mark 4/180 degrees C. 

  2. Drizzle the lamb racks with olive oil and sprinkle generously with sea salt, black pepper,rosemary and thyme. 

  3. Sear all over in a hot pan for 4 - 5 minutes over high heat with a little extra oil.  Transfer lamb to a foil lined tray and set aside.

  4. To make the crumb - Put the pistachios, bread crumb, garlic, butter, oil, salt and pepper into a blender and blend until combined.

  5. Spread mustard on the larger side of each rack of lamb. pat on the pistachio mixture to the crumb. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. 

  6. Roast for 25 minutes, until the crust is crisp. Remove from the oven and leave the lamb to rest for 10 minutes.

 

 

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