Pistachio Crusted Moroccan Rack Of Lamb With Israeli Couscous Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PISTACHIO CRUSTED RACK OF LAMB



Pistachio Crusted Rack of Lamb image

Restaurant quality, sophisticated Pistachio Crusted Rack of Lamb recipe. Not difficult at all. What to serve with rack of lamb? Side dishes, such as mashed potatoes, delicious roasted carrots, and asparagus.

Provided by Julia

Categories     Main Course

Time 1h

Number Of Ingredients 14

1.5 lb rack of lamb ((1 rack of lamb or 8 ribs))
1/4 teaspoon Salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1/4 cup pistachios (without shells)
1/4 cup bread crumbs
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
3 carrots
1/4 teaspoon oregano
1/4 teaspoon parsley
8 oz asparagus
1/8 teaspoon salt (to taste)

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.

Nutrition Facts : Calories 624 kcal, Carbohydrate 13 g, Protein 22 g, Fat 53 g, SaturatedFat 20 g, Cholesterol 94 mg, Sodium 442 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

PISTACHIO CRUSTED RACK OF LAMB



Pistachio Crusted Rack of Lamb image

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

2 racks of lamb, trimmed
1 teaspoon herbes de Provence
salt and ground black pepper to taste
1 tablespoon vegetable oil
⅔ cup chopped pistachio nuts
2 tablespoons dry bread crumbs
1 tablespoon melted butter
1 teaspoon olive oil
salt and ground black pepper to taste
3 tablespoons Dijon mustard

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

PISTACHIO-CRUSTED MOROCCAN RACK OF LAMB WITH ISRAELI COUSCOUS



Pistachio-Crusted Moroccan Rack of Lamb With Israeli Couscous image

We were wondering what to do with our rack of lamb. Since we had some Ras el hanout, preserved lemon, pomegranate molasses, and pomegranate seeds, we prepared this with excellent results. I have never been to Morocco. But from what I have seen of recipes by Paula Wolfert, the preparation of Moroccan cuisine seems much more complicated than this. Your own Ras el hanout will be better than anything you find already prepared. And if you can find spices at an ethnic market, it will cost less, too. (Food.com has many very good Ras el hanout blends, including my own :-)) As for preserved lemon, guess where you can find a recipe? You guessed it--right here on Food.com. But I will also provide one at the end of this recipe

Provided by French Terrine

Categories     Lamb/Sheep

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 17

1 rack of lamb
2 teaspoons ras el hanout spice mix
2 teaspoons spanish smoked paprika (pimenton)
1 tablespoon extra virgin olive oil
1 tablespoon pomegranate molasses
1/2 cup pistachio nut
1/4 cup breadcrumbs
1/2 onion, chopped
1 tablespoon butter
1/2 cup israeli couscous
1 cup chicken stock
1/3 cup mint leaf
1/3 cup cilantro leaf
1/3 cup flat leaf parsley
1/4 cup pomegranate seeds
1/2 preserved lemons or 1 lemon, zest of
10 dried apricots

Steps:

  • Rinse rack of lamb under cold water and pat dry. Using a sharp knife, cut a few slits between the bones and into the meat. (This will allow some of the spice blend to penetrate into the meat) Brush with olive oil. Sprinkle with Ras el hanout and paprika. Allow to stand at room temperature while preparing the couscous.
  • Rinse cilantro, parsley, and mint leaves. (Amounts listed above in ingredients are approximate, since I use a handful of each) Dry in paper towels, then roughly chop. Also roughly chop preserved lemon and dried apricot. **For most recipes that call for preserved lemon, thoroughly rinse off the salt and remove the pulp and seeds, using only the rind.** If you do not have preserved lemon, zest a whole lemon to add later while combining couscous ingredients.
  • Grind pistachio nuts and combine with bread crumbs. (If your pistachios are salted, there is no need to add salt to the lamb before searing it).
  • To prepare the Israeli couscous, melt butter in saucepan and sauté chopped onion until soft. Add the couscous and cook with the sautéed onion, then add the stock. If you do not have stock, use water. Bring to boil, then reduce heat. Cover and continue simmering about 8 minutes, until couscous is soft. Not all of the liquid will be absorbed. Empty contents into a fine-mesh strainer and rinse with cold water, rinsing off the starch that was released during simmering. Return the rinsed and drained couscous back into the saucepan and reheat slightly.
  • Prepare your lamb: Preheat oven to 375. If your pistachio nuts are unsalted, sprinkle rack of lamb with salt. Using an oven-proof skillet, heat olive oil over moderately high heat. When oil is hot, sear the lamb rack until browned, about 5 minutes per side.
  • Remove pan from heat. Slather both sides of lamb rack with pomegranate molasses. Then with meaty side of lamb rack up, pack nut crumb mixture on top. Place skillet in oven and roast until internal temp reaches 140 degrees F for rare, about 15-20 minutes. Then allow to stand a few minutes before carving.
  • Combine couscous, preserved lemon or zest, apricot, pomegranate seeds, and chopped mint, cilantro, and parsley. If desired toss couscous with a splash of olive oil and a small amount of lemon juice from the zested lemon.
  • Carve rack into 8 chops. Spoon couscous onto plate and arrange chops on top.
  • ************************************************************************************************.
  • Preserved lemon: You will need a glass jar with an air-tight seal. Combine ~ a tablespoon of coriander seed with ~ a tablespoon of fennel seed. Place 1 bay leaf and 1 cinnamon stick in the bottom of glass jar. Have a small bowl of Kosher salt nearby. Slice lemons in quarters ALMOST down to stem end, but leave intact. Place coriander and fennel seed inside lemon and also fill with salt. Place cut side down into glass jar, squeezing as many into the jar as you can. As you squeeze them, some of the lemon juice is released, but not enough to fill the jar. Just continue packing in as many lemons as you can and add additional salt between layers of lemon. Top off with freshly squeezed lemon juice. Then refrigerate for a month. I think this is Jamie Oliver's technique, but there are many out there. He has also suggested doing this with other citrus, like limes and mandarin oranges. Meyer lemons work nicely. Some techniques suggest a layer of olive oil on top, and this works well, too.

HERB CRUSTED RACK OF LAMB WITH HARISSA SAUCE AND SAFFRON ISRAELI COUSCOUS WITH ZUCCHINI AND FENNEL



Herb Crusted Rack of Lamb with Harissa Sauce and Saffron Israeli Couscous with Zucchini and Fennel image

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 24

Kosher salt
1 cup Israeli couscous
Extra-virgin olive oil
1/2 bulb fennel, sliced, plus 1 tablespoon chopped fennel fronds
1/2 yellow onion, sliced
1 small zucchini, diced
One 15-ounce can chickpeas, drained and rinsed
Large pinch saffron
1/2 cup chicken stock
1/2 cup flat-leaf parsley leaves, finely chopped
1/4 cup panko breadcrumbs
1/4 cup pistachios, toasted and finely chopped
2 tablespoons extra-virgin olive oil, plus more for cooking
1 sprig rosemary, stem removed and finely chopped
Kosher salt
1 rack of lamb, frenched
2 tablespoons Dijon mustard
1/2 bulb fennel, core removed and diced
1/2 yellow onion, diced
Crushed red pepper flakes
2 Roma tomatoes, diced
2 cloves garlic, minced
3 tablespoons harissa
1 cup chicken stock

Steps:

  • Preheat the oven to 400 degrees F.
  • For the couscous: Set up a small pot of boiling water and season liberally with salt. Add the couscous and cook until al dente, 5 to 6 minutes. Drain and set aside.
  • Heat a large saute pan with some oil over medium-high heat. Add the sliced fennel and onions and season with salt. Cook until softened and translucent, about 5 minutes. Add the zucchini and saute for 2 to 3 minutes. Add the chickpeas, saffron, chicken stock and cooked couscous. Cook, stirring occasionally, until most of the chicken stock has reduced, 4 to 5 minutes. Turn off the heat and toss in the chopped fennel fronds.
  • For the lamb: Add the parsley, panko, pistachios, oil, rosemary and salt to taste to a bowl. Mix well to combine then set aside.
  • Cut the rack of lamb in half so you have two pieces with four bones each. Sprinkle liberally with salt on all sides.
  • Heat a large saute pan with some oil over medium-high heat until the oil shimmers. Sear the lamb, fat side down, until golden brown and a crust begins to form, about 5 minutes. Flip the lamb and sear on the underside as well as each side until golden brown, another few minutes each. Remove the lamb from the pan, place onto a sheet tray and discard the excess fat in the pan. Reserve the pan for the sauce. Place the rack of lamb into the oven and bake until the internal temperature reaches 130 degrees F on an instant-read thermometer when inserted into the center of the meat, 15 to 20 minutes.
  • Remove from the oven and brush the top side of the racks evenly with the mustard. Press the pistachio herb crust onto the rack, ensuring the crust adheres to the mustard. Place the crusted rack of lamb back into the oven until the crust is golden and the lamb reaches 135 degrees F, about 5 minutes. Remove from the oven and allow to rest before slicing. Once rested, slice each lamb rack into double chops.
  • To the same pan that the lamb was cooked in, add some oil, the fennel, onions, crushed red pepper and salt to taste. Saute until translucent, about 5 minutes. Add the tomatoes, garlic and harissa and stir to combine. Add the chicken stock and bring to a boil, then reduce to a gentle simmer and cook until the sauce reduces by half and has slightly thickened, about 10 minutes.
  • Serve the sliced lamb alongside the couscous.

PISTACHIO CRUSTED RACK OF LAMB WITH DATE COUSCOUS AND BAHARAT SPICED CARROTS



Pistachio Crusted Rack of Lamb with Date Couscous and Baharat Spiced Carrots image

Baharat is a Middle Eastern spice blend that often includes black pepper and cumin in addition to other spices. This version leans Turkish with the addition of dried mint which is common.

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 34

2 1/2 tablespoons unsalted butter (2 tablespoons plus 1 1/2 teaspoons)
1 cup pistachios, toasted and pulsed in a food processor until fine
1/4 cup panko breadcrumbs
Canola oil, for cooking
1 rack of lamb, frenched
Kosher salt and freshly ground black pepper
2 tablespoons Dijon mustard
2 sprigs thyme
1 bay leaf
1 shallot, sliced
1/2 teaspoon whole black peppercorns
1 clove garlic, smashed
1 1/2 cups red wine
1/2 cup veal demi-glace
1 teaspoon pomegranate molasses
1 teaspoon red wine vinegar
1 1/4 cups vegetable stock
1/4 cup pitted chopped dates (4 to 5 dates)
1 tablespoon unsalted butter
1/4 teaspoon ground cinnamon
Kosher salt
1 cup couscous
1 cup chervil leaves, chopped
1 cup flat-leaf parsley leaves, chopped
2 sprigs tarragon, stem removed and leaves chopped
1 tablespoon dried mint
1/4 teaspoon ground cardamom
1/4 teaspoon ground clove
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 pound baby rainbow carrots, ends neatly trimmed
Extra-virgin olive oil, for drizzling

Steps:

  • Preheat the oven to 400 degrees F.
  • For the lamb: Melt 2 tablespoons of the butter and add to a bowl with the pistachios and panko. Mix thoroughly to combine and set aside.
  • Heat a large cast-iron pan with some canola oil. Sprinkle the lamb liberally with salt and pepper on all sides. Sear the lamb, fat side down, until a crust forms and it begins to turn golden brown, 4 to 5 minutes. Flip the lamb and cook for another 3 to 4 minutes. Remove the lamb and place onto a sheet tray lined with a rack. Spread the mustard evenly over the top and sides of the rack of lamb. Pat the pistachio crust mixture onto the lamb, pressing down to ensure it's nicely adhered.
  • Transfer the lamb to the oven and roast until the lamb reaches an internal temperature of 130 degrees F, about 20 minutes. Remove from the oven and allow to rest 10 minutes before slicing into double chops. Season the lamb chops with a sprinkle of salt.
  • Heat a small saucepan over medium-high heat with some canola oil. Add the thyme, bay leaf, shallot and black peppercorns and cook, stirring occasionally, until the shallot begins to soften, 4 to 5 minutes. Add the garlic and red wine. Bring to a boil, then reduce to a simmer and cook until the wine has almost completely reduced, 5 to 6 minutes. Add the veal demi and bring back up to a boil. Then reduce to a simmer and cook until reduced by half, another 5 minutes or so. Strain the sauce through a fine-mesh strainer into a saute pan. Turn the heat to medium and bring to a simmer. Add the pomegranate molasses and continue to reduce the sauce until it's thickened, another 3 to 4 minutes. Remove from the heat and stir in the red wine vinegar and the remaining 1/2 tablespoon (1 1/2 teaspoons) butter.
  • For the couscous: Heat a small saucepan over medium-high heat with the vegetable stock, dates, butter, cinnamon and salt to taste. Bring to a boil, then whisk in the couscous. Turn off the heat and cover. Allow to sit for 15 to 20 minutes. Fluff with a fork and season with more salt if necessary. Fold in the chervil, parsley and tarragon.
  • For the carrots: To make the baharat spice, add the dried mint, cardamom, clove, coriander, cumin, nutmeg and pepper to a small bowl. Mix together to combine. Store in an airtight container for up to 2 months.
  • Spread the carrots onto a sheet tray. Drizzle with olive oil and season with the homemade baharat spice mix. Transfer into the oven and roast until the carrots are lightly charred and tender, about 20 minutes.
  • Serve the lamb and sauce alongside the roasted baby carrots and couscous.

ROAST RACK OF LAMB WITH MOROCCAN SPICES



Roast rack of lamb with Moroccan spices image

This fresh-flavoured roast is lightly spiced with a hint of citrus - an ideal dinner for two

Provided by Good Food team

Categories     Main course, Supper

Time 45m

Number Of Ingredients 18

5 tbsp olive oil
1 tbsp harissa paste (use 1½ tbsp if you like it hot)
¼ tsp cumin
¼ tsp turmeric
¼ tsp paprika
¼ tsp ground coriander
20g pack flatleaf parsley , chopped
½ small lemon , juice only
1 rack of lamb (6-8 cutlets, see tip, below)
2 carrots , peeled and cut into chunks
100g couscous
150ml vegetable stock
1 satsuma , juice only
¼ tsp ground allspice
½ x 20g pack of fresh mint , chopped
½ red onion , finely chopped
50g flaked almond , toasted
Greek yogurt , to serve

Steps:

  • Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
  • Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
  • Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
  • Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.

Nutrition Facts : Calories 888 calories, Fat 67 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.22 milligram of sodium

LEMON-PISTACHIO ISRAELI COUSCOUS



Lemon-Pistachio Israeli Couscous image

Provided by David Lebovitz

Yield Serves 4 to 6

Number Of Ingredients 9

1 preserved lemon
1/2 cup (30g) chopped fresh flat-leaf parsley
2 tablespoons salted or unsalted butter, at room temperature
1/2 cup (80g) diced dried fruit (any combination of cherries, cranberries, apricots, prunes, or raisins)
1/2 cup (65g) unsalted (shelled) pistachios, very coarsely chopped (almost whole)
3/4 teaspoon sea salt or kosher salt
1/4 teaspoon ground cinnamon
1 1/4 cups (225g) Israeli couscous or another small round pasta
Freshly ground black pepper

Steps:

  • 1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
  • 2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.

MOROCCAN-SPICED RACK OF LAMB



Moroccan-Spiced Rack of Lamb image

Similar to my rack of lamb recipe, but sufficiently different to have a separate entry! Delightful for a hint of Africa as a change to regular lamb racks.

Provided by Sonya Jane

Categories     Meat and Poultry Recipes     Lamb

Time 1h5m

Yield 4

Number Of Ingredients 13

¼ cup chopped fresh mint
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 ½ teaspoons ground ginger
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
½ teaspoon ground paprika
½ teaspoon ground coriander
½ teaspoon salt
1 pinch cayenne pepper, or to taste
1 pinch ground cloves, or to taste
1 (8 bone) rack Lamb, domestic, rib, separable lean and fat, trimmed to 1/8" fat, choice, raw

Steps:

  • Combine mint, olive oil, parsley, ginger, allspice, cinnamon, pepper, paprika, coriander, salt, cayenne, and cloves in a small bowl until paste-like.
  • Place rack into a large glass or ceramic dish; rub herb paste all over the meat. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove rack from the refrigerator and place in a heavy, oven-proof skillet with the meat side facing up.
  • Roast in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (51 degrees C) for rare or 130 degrees F (54 degrees C) for medium-rare, 20 to 25 minutes.
  • Remove from the oven and cover loosely with aluminum foil. Let stand for 5 to 10 minutes.
  • To serve, carve by cutting down between the ribs.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 1.7 g, Cholesterol 97 mg, Fat 34.8 g, Fiber 0.8 g, Protein 22.4 g, SaturatedFat 12.8 g, Sodium 368 mg, Sugar 0.1 g

MOROCCAN RACK OF LAMB



Moroccan Rack of Lamb image

This recipe includes 1 hr of standing time to bring it to room temp before roasting. It's very easy to do and yields a wonderful result!

Provided by Annacia

Categories     Lamb/Sheep

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 racks of lamb
3 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
3 minced garlic cloves

Steps:

  • About an hour before roasting, remove lamb from refrigerator.
  • Trim excess fat.
  • Stir oil with seasonings and garlic.
  • Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.
  • Place each rack as it is coated on a large baking sheet with shallow sides.
  • Depending on pan size, bone ends may lay on pan edges.
  • For even cooking, leave coated lamb at room temperature for 1 hour.
  • Or lamb can be refrigerated, lightly covered, up to 1 day.
  • Bring to room temperature before roasting.
  • When ready to roast, preheat oven to 400F (200C).
  • Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).
  • Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.

Nutrition Facts : Calories 71.9, Fat 7.2, SaturatedFat 1, Sodium 196.6, Carbohydrate 2.3, Fiber 1, Sugar 0.1, Protein 0.5

More about "pistachio crusted moroccan rack of lamb with israeli couscous recipes"

PISTACHIO CRUSTED RACK OF LAMB RECIPE - THE SPRUCE EATS
pistachio-crusted-rack-of-lamb-recipe-the-spruce-eats image
2010-11-17 Steps to Make It. Gather the ingredients. Position a rack in the center of the oven and heat to 400 F. Trim any excess fat from the racks, …
From thespruceeats.com
4.5/5 (20)
Total Time 50 mins
Category Entree
Calories 1315 per serving


PISTACHIO-CRUSTED RACK OF LAMB RECIPE | BON APPéTIT
2008-10-01 Step 1. Preheat oven to 400°F. Boil pomegranate juice, currants, and garlic in medium skillet until liquid is syrupy and mixture is reduced to 1/4 cup, stirring often, about 10 …
From bonappetit.com
4.7/5 (3)
Total Time 1 min
Servings 4
  • Preheat oven to 400°F. Boil pomegranate juice, currants, and garlic in medium skillet until liquid is syrupy and mixture is reduced to 1/4 cup, stirring often, about 10 minutes. Transfer mixture to mini processor. Add butter, cinnamon, and cumin and blend until coarse puree forms. Place processor bowl in freezer 10 minutes to firm butter slightly.
  • Line small rimmed baking sheet with foil. Place lamb, bone side down, on sheet. Sprinkle with salt and pepper. Spread pomegranate butter over; sprinkle pistachios and panko over, pressing to adhere.
  • Roast rack of lamb until instant-read thermometer inserted into side registers 135°F for medium-rare, about 30 minutes. Transfer to work surface and let rest 10 minutes. Cut lamb between bones. Drizzle with any juices from foil.


10 BEST ISRAELI LAMB RECIPES - YUMMLY
2022-05-30 Irish Rack of Lamb with Balsamic Vinegar Glaze and Mashed White Beans Puree On dine chez Nanou. olive oil, rosemary, salt, cherry tomatoes, lemon, olive oil and 7 more.
From yummly.com


PISTACHIO CRUSTED RACK OF LAMB | RECIPE | CRUSTED RACK OF LAMB, …
Pistachio Crusted Rack of Lamb. 113 ratings · 55 minutes · Serves 4. Allrecipes. 1M followers . Easter Dinner Recipes ... Get the recipe at Delish.com. #recipe #easy #easyrecipes #delish #cranberry #sauce #homemade #thanksgiving #sauce #fruit #thanksgivingrecipes #cranberries #orange. Delish. Thanksgiving Menu Ideas . Thanksgiving Desserts. Holiday Desserts. …
From pinterest.com


HOLIDAY ORANGE PISTACHIO CRUSTED RACK OF LAMB - TASTE LIFE
Preheat the oven to 450°F/232°C. Place the lamb on the center rack for 25 minutes until the internal temperature reached 125°F/51°C for raw or 130°F/54°C for medium. Cut the sweet potatoes and place into boiling water for 15-20 minutes, Strain the set aside. Add coconut milk and mash until completely mixed with a hand mixer.
From tastelife.tv


PISTACHIO AND HONEY CRUSTED RACK OF LAMB - GUSTO TV
Blend pistachios, lemon zest, and lavender buds to create crust. Roll honeyed top-side of racks evenly in crust, pressing down lightly. Wrap in plastic wrap and refrigerate for 6 hours or overnight. Preheat one side of the barbeque to 375 F (190 C) and brush grill with oil. Place the lamb, crusted side up, over the unheated side of the grill ...
From gustotv.com


MOROCCAN INSPIRED RACK OF LAMB WITH TURMERIC COUSCOUS
2021-02-05 Instructions. Preheat your oven to 400 degrees. In a food processor, blend garlic, mint, turmeric, cilantro, cumin, lemon zest, olive oil, salt and pepper and sugar until a thick and creamy marinade forms. Adjust with water if needed, about 1 tablespoon. Add over your lamb and let sit out to marinade and come to room temperature, about 1 hour.
From lindseyeatsla.com


PISTACHIO-CRUSTED LAMB RACK RECIPE BY COUPLES KITCHEN
2013-12-30 Place the butter, salt, and pepper in a bowl; beat with an electric mixer until light and fluffy. Add the breadcrumbs and pistachios. Stir the mixture with a wooden spoon to combine well and form a ball. Transfer to a sheet of waxed or parchment paper; place another piece of waxed paper on top. Press the ball flat between the sheets of paper.
From thedailymeal.com


BEST ROASTED RACK OF LAMB WITH DIJON PISTACHIO CRUST
2021-04-01 Prepare rack of lamb by trimming the excess fat that surrounds the sides. Pat dry, cover with plastic wrap, leave room temperature for 30 minutes. Heat a large frying pan on medium- high heat. Add olive oil. Unwrap the lamb and season with salt and pepper. Sear in hot pan (about 3-5 minutes per side of exposed meat).
From cucinabyelena.com


PISTACHIO-CRUSTED RACK OF LAMB WITH PANCETTA RECIPE - FOOD & WINE
Step 1. Preheat the oven to 400°. In the bowl of a mini processor, finely chop the pistachios with the thyme and rosemary. Add half of the olive oil and process to a paste; season with salt and ...
From foodandwine.com


PISTACHIO-CRUSTED LAMB RACK RECIPE | MYRECIPES
Advertisement. Step 2. Brush lamb with Dijon mustard, and sprinkle with salt and pepper. Roll in crumb mixture, coating well. Chill 2 hours. Step 3. Cook lamb, in batches, in hot oil in a large skillet over medium-high heat 1 minute on each side or until light brown. Transfer to 2 (13- x 9-inch) lightly greased baking dishes.
From myrecipes.com


PISTACHIO CRUSTED RACK OF LAMB FOR YOUR HOLIDAY TABLE!
2020-12-19 Instructions. 5 steps. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside. Season both sides of the rack of lamb with salt and pepper. Heat 2 tbsp oil in a large skillet over high heat. Place lamb in the hot skillet, fatty side down first, browning each side for 3-4 minutes.
From ketokarma.com


PISTACHIO RACK OF LAMB WITH XINOMAVRO JUS | KALOFAGAS.CA
2013-10-07 In a bowl, mix the oil, paprika, rosemary, thyme, garlic, salt, pepper and rub all over the lamb racks. Cover and place in your fridge for a couple of hours. Before cooking, take of the fridge and allow 20 minutes for the meat to return to room temperature. In bowl, mix the pistachios, breadcrumbs, parsley, salt, pepper, butter and mix with a ...
From kalofagas.ca


PISTACHIO CRUSTED RACK OF LAMB – COOKING BLOG – FIND THE BEST …
2009-09-28 4. Sear the lamb racks in a hot skillet for just a minute or so on each side. Remove from heat and set aside ready to coat with the pistachio crust. 5. Apply the paste to the lamb rack – Use your fingers and pack the coating onto the top side of the rack. 6. Place the racks into a heavy-based roasting dish, with the pistachio-crusted side up ...
From ourkitchen.fisherpaykel.com


PISTACHIO-ENCRUSTED RACK OF LAMB RECIPE | MYRECIPES
Preheat oven to 425°. Advertisement. Step 2. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure about 1 1/4 cups. Step 3. Combine the breadcrumbs, nuts, rind, parsley, juice, and 1/2 teaspoon salt in a small bowl. Step 4. Combine chives, mint, mustard, and garlic in a small bowl.
From myrecipes.com


PISTACHIO-CRUSTED RACK OF LAMB | COOK WITH M&S
1 Heat the oven to 200°C/400°F/Gas Mark 6 (180°C for fan ovens). 2 Put all the paste ingredients in a food processor, season with black pepper and whizz to a thick paste, adding a little more oil if necessary. 3 Season the lamb, then press the paste onto the meat to form a crust. 4 Put in a roasting tin and roast for 15 minutes for pink meat ...
From cookwithmands.com


PISTACHIO CRUSTED RACK OF LAMB RECIPE - BBC FOOD
In a roasting tray, mix the vegetables with the orange rind. Drizzle over the olive oil and orange juice, add the thyme and toss the vegetables to coat. Roast for 40 minutes, or until golden-brown ...
From bbc.co.uk


MOROCCAN LAMB WITH PISTACHIO COUSCOUS RECIPE | GOOD FOOD
1. Mix together all the marinade ingredients. Put the lamb in a shallow, non-metallic dish, add the marinade, cover and refrigerate for 2 hours. 2. Add the saffron to the hot stock and pour over the couscous. Cover and set aside for 10 minutes, then stir to remove lumps. 3. Heat the oil in a frying pan, add the onion, chilli and garlic and cook ...
From goodfood.com.au


PISTACHIO-MINT CRUSTED RACK OF LAMB - COOKING ON THE WEEKENDS
2019-04-18 Instructions. Heat the oven to 375°F. In a food processor, with the blade attachment, make the pesto by blending the mint with the Parmesan, and toasted pistachios. Then gradually blend in the olive oil. Season to taste with salt, pepper and sugar. ( Here's How to Season to Taste .) Set aside.
From cookingontheweekends.com


HOW TO MAKE MOROCCAN LAMB COUSCOUS AT HOME - COMPASS & FORK
Instructions. In a bowl, add the lamb, cumin, ginger, cinnamon, salt, pepper and 2 tablespoons of the olive oil. Stir well to combine and allow to marinate for 1 hour. Heat the remaining 2 tbsp of olive oil in a large, heavy-based saucepan over a moderate to high heat, add the onions and garlic and saute for 2 minutes.
From compassandfork.com


PISTACHIO CRUSTED RACK OF LAMB - WHAT'S GABY COOKING
2015-11-06 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.
From whatsgabycooking.com


PISTACHIO CRUSTED RACK OF LAMB RECIPE - ATBBQ.COM
2016-12-20 Brush to spread evenly across the surface. Coat the meat of the lamb well with the pistachio mixture. Grill the rack of lamb on the second shelf of your Yoder Smokers YS640 pellet grill at 400°F until the internal temperature reaches 120°F, about 15 minutes. Remove from the grill. Rest 5-10 minutes before slicing.
From atbbq.com


PISTACHIO CRUSTED RACK OF LAMB RECIPE - CUISINART.COM
Preheat oven to 400°F. Place a skillet over medium high heat and add the remaining olive oil. When oil is hot and just about smoking, add the lamb. Brown both sides of the lamb well, about 5 minutes per side. If oil begins to smoke, reduce the heat slightly. Once lamb is well browned, rub the meat with the mustard.
From cuisinart.com


DIJON-PISTACHIO CRUSTED RACK OF LAMB RECIPE - KATIE LEE RECIPE
2009-03-16 In a wide, shallow bowl, combine bread crumbs, pistachios, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Use a pastry brush to spread the Dijon mixture over the meat of the lamb rack. Dredge the ...
From delish.com


HERB AND PISTACHIO CRUSTED RACK OF LAMB RECIPE - COOKING WITH …
2013-10-09 Preheat the oven to 400 degrees F with the rack set in the middle of the oven. Place a lightly greased roasting rack in a roasting pan and set aside. In the bowl of a food processor fitted with a metal blade, pulse the pistachio nuts until they are coarsely chopped. Then add the parsley, thyme, rosemary, salt, and pepper, and pulse until the ...
From cookingwithalison.com


MEDITERRANEAN GARLIC HERB CRUSTED RACK OF LAMB | THE …
2020-12-04 In a small food processor fitted with a blade, combine the garlic, olive oil, rosemary, parsley, and pinch of red pepper flakes. Blend well. Cover the lamb rack with the garlic and herb marinade on both sides and let it rest at room temperature for 30 minutes or up to 1 hour. You can also marinate the lamb overnight in the fridge.
From themediterraneandish.com


GRILLED MOROCCAN-SPICED RACK OF LAMB RECIPE - SERIOUS EATS
2014-04-11 Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place racks of lamb over hot side of the grill, fat side down, and cook until well browned, 3-5 minutes. Transfer lamb to a cutting board. Brush a thin layer of mustard over the fat side of each rack of lamb.
From seriouseats.com


PISTACHIO CRUSTED RACK OF LAMB - GABRIEL MACHIN
Pistachio crusted rack of lamb (Pistachio crusted rack of lamb download as PDF) A real dish to impress. The pistachio crust is vibrant green and will make even the humblest of home cooks look like a Masterchef contestant. Don’t be daunted by this recipe, it’s really straightforward. Serves 4. Ingredients: For the lamb. 2 x French-trimmed 7-bone racks of lamb; olive oil; …
From gabrielmachin.co.uk


PISTACHIO CRUSTED RACK OF LAMB WITH ROSEMARY POLENTA | RECIPE
ovenproof frying pan. cutting board. knife. Preheat oven to 180°C (350°F). In an ovenproof frying pan, heat up some olive oil and sauté the lamb over medium-high heat for approx. 3 – 5 min per side. Season to taste with salt and pepper. Remove pistachio mixture from plastic wrap. Spread on top of lamb. Place frying pan into preheated oven ...
From kitchenstories.com


RACK OF LAMB RECIPE | JAMIE OLIVER CHRISTMAS LAMB RECIPES
Preheat the oven to 180ºC/350ºF/gas 4. Drizzle the lamb racks with olive oil and sprinkle generously with sea salt and black pepper, patting the seasoning all over the meat. Sear in a hot frying pan on a high heat with a little extra oil and 1 knob of butter for 2 to 3 minutes, turning with tongs until golden all over, then remove the racks ...
From jamieoliver.com


HONEY AND PISTACHIO CRUSTED LAMB - NEW WORLD
Watch on. Preheat your oven to 190°C fan bake. In a small bowl combine the honey, half of the mustard, garlic, pistachios, salt and pepper. Place the lamb on a wire rack sitting on top of a large baking tray, then season with salt and pepper and brush with the remaining mustard. Use your hands to press the pistachio mixture onto the lamb leg.
From newworld.co.nz


EASY PISTACHIO CRUSTED RACK OF LAMB - COOKING ON THE …
2022-03-08 Place the rack of lamb on a dinner plate, cover with plastic wrap and let marinade in refrigerator for 2 hours. Preheat oven to 400 degrees. In the meantime, pulse the pistachios in a food processor until coarsely chopped. Add the softened butter …
From highlandsranchfoodie.com


HOW TO MAKE PISTACHIO CRUSTED RACK OF LAMB - YOUTUBE
SCROLL DOWN FOR INGREDIENTS LISTI am a full time, self trained executive chef dedicating my time in my 2 family restaurants in Sydney, Australia. I also carr...
From youtube.com


ROASTED RACK OF LAMB WITH PISTACHIO HERB CRUST - PINA BRESCIANI
2020-02-12 Remove lamb from fridge and let it come to room temperature. Preheat oven to 400°F. To a food processor, add pistachios, bread crumbs, parmesan, rosemary and thyme. Process in the food processor until a very coarse sand texture forms (photo 1) Add pistachio mixture to a plate, and add 2 tbsp olive oil.
From pinabresciani.com


HOW TO COOK ISRAELI COUSCOUS - THE SPRUCE EATS
2021-01-31 To prepare Israeli or pearl couscous, you'll need about 1 1/4 cups of water or vegetable broth for every 1 cup of dry grain. Simmer the grains stovetop, covered, for about 10 minutes. The grains fluff up just slightly, and, like barley, they have more of an "al dente" mouth feel when done cooking. For a basic recipe with a bit more flavor ...
From thespruceeats.com


BERBERE-CRUSTED RACK OF LAMB WITH HERBED ISRAELI COUSCOUS
To make paste, combine berbere, breadcrumbs, mustard, wine, and egg yolk in a small bowl. Stir until smooth. Preheat oven to 400 degrees F. To sear lamb, heat a large skillet or saute pan over medium-high to high heat. Drizzle in about 1 tablespoon olive oil. Generously season racks with salt. Sear lamb 3 minutes per side.
From gastronomersguide.com


PISTACHIO CRUSTED RACK OF LAMB - EMERILS.COM
Preheat the oven to 375?F. In a medium-size mixing bowl, combine the pistachios, bread crumbs, 2 teaspoons of the Creole seasoning, and 1/4 cup of the olive oil. Stir to blend and set aside. Rub the meat side of the racks with the remaining 1 tablespoon olive oil, then season with the remaining 2 teaspoons Creole seasoning.
From emerils.com


QUICK ISRAELI COUSCOUS RECIPE WITH MUSHROOMS - JZ EATS
2021-02-10 Mix to combine and cook, stirring occasionally, for 5-6 minutes or until mushrooms begin to brown. Add the vegetable broth and bring to a boil. Mix in the couscous and reduce the heat to a simmer. Cover and cook for about 10 minutes. Halfway through cooking, add the lemon juice, salt, and pepper.
From jz-eats.com


ROASTED MOROCCAN RACK OF LAMB - MAROCMAMA
2022-03-13 Use a fork to poke the meat so that the marinade can get into the meat. Rub the entire roast with the marinade until it is coated. Place into a roasting pan double the size of the lamb. If possible allow to marinade for at least 1 hour but up to overnight. When ready to cook, preheat the oven to 300F.
From marocmama.com


Related Search