Pistachio Crusted Moroccan Rack Of Lamb With Israeli Couscous Recipes

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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

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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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