Dijon And Pistachio Crusted Rack Of Lamb Recipes

DIJON AND PISTACHIO CRUSTED RACK OF LAMB

Steps:

• In a small bowl, mix together the rosemary, thyme and olive oil.
• Pat the rack of lamb dry with paper towels. Salt and pepper both sides of the rack of lamb and then using a basting brush, coat the the olive oil herb mixture all over the lamb. Place the rack of lamb on a dinner plate, cover with plastic wrap and let marinade in refrigerator for 2 hours.
• Bring to room temperature before cooking. (let set at room temperature for at least 30 minutes, preferably 1 hour)
• Preheat oven to 400 degrees.
• In the meantime, pulse the pistachios in a food processor until coarsely chopped. Add the softened butter and bread crumbs and pulse until just mixed.
• Heat a skillet over medium high heat. Add the vegetable oil. When oil is hot sear lamb on both sides until browned.
• With a pastry brush, coat the lamb with the Dijon mustard. Pat the pistachio mixture onto the lamb with your hands until well coated.
• Place the rack of lamb in a roaster. Roast in oven until thermometer reads to desired doneness.
• Remove from oven and tent with foil and let rest for 10 minutes. Slice the chops into 4 servings. Two chops per person. You can either cut them into single chops or cut so that two chops are left together.

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.