Pistachio Crusted Rack Of Lamb With Pancetta Recipes

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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 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.

PANKO-CRUSTED RACK OF LAMB



Panko-Crusted Rack of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9

4 ounces creamy goat cheese, such as Montrachet
1 1/4 cups panko (Japanese bread flakes)
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
2 teaspoons minced fresh thyme leaves
Fleur de sel or sea salt and freshly ground black pepper
Good olive oil
2 racks of lamb (1 1/2 pounds each), trimmed and frenched
3 tablespoons good Dijon mustard

Steps:

  • Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
  • In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel, and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
  • Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
  • Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.

RACK OF LAMB WITH PISTACHIO PESTO, WORTH THE EFFORT!



Rack of Lamb With Pistachio Pesto, Worth the Effort! image

I don't prepare lamb very often, but when I do, this is how I prepare. My family demands that we have this at all family get-togethers. Like I said in the title, it is some effort...but just wonderful! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Italy.

Provided by kiwidutch

Categories     Lamb/Sheep

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup raw unsalted pistachios
1 tablespoon fresh thyme leave
1 1/2 teaspoons chopped fresh rosemary
1/3 cup extra virgin olive oil
coarse salt (kosher or sea)
fresh ground black pepper
1 (1 1/2 lb) lamb racks, frenched (8 chops)
6 slices pancetta, thin slices, cut into 1-inch-wide strips
8 scallions, white and tender green parts, trimmed

Steps:

  • Preheat the oven to 400 degrees.
  • Place pistachios, thyme and rosemary in a mini food processor. Add half of the olive oil and process to a paste. Season with salt and pepper to taste.
  • Pour half of the pistachio pesto into a small bowl, stir in remaining olive oil, and set aside to use as a sauce.
  • Spread some of the remaining pistachio pesto all over the lamb. Place strips of pancetta between the bones and wrap it around the meat, leaving bones exposed.
  • Spread rest of pistachio pesto over pancetta and place rack in a medium-size roasting pan. Roast lamb until an instant-read meat thermometer registers 130 degrees, about 40 minutes for medium-rare.
  • Transfer lamb to a cutting board and let it rest for 5 minutes. Spoon 1 teaspoon of rendered pancetta fat into a medium-size skillet and heat over high heat.
  • Add scallions and cook until softened and browned in spots, about 4 minutes.
  • Cut rack of lamb into 4 servings of 2 chops each and arrange on plates, along with scallions. Drizzle pistachio pesto sauce all around chops and serve at once.

Nutrition Facts : Calories 859.3, Fat 81.1, SaturatedFat 28.9, Cholesterol 129.3, Sodium 100.6, Carbohydrate 5.3, Fiber 2, Sugar 1.5, Protein 27.4

PISTACHIO-CRUSTED RACK OF LAMB



Pistachio-Crusted Rack of Lamb image

Provided by Bon Appétit Test Kitchen

Categories     Food Processor     Lamb     Dinner     Rack of Lamb     Winter     Family Reunion     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 cup pomegranate juice
1/4 cup dried currants
1 garlic clove, peeled
3 tablespoons chilled butter, cut into 1/2-inch cubes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 large rack of lamb (2 1/4 pounds), well trimmed
1/4 cup chopped natural unsalted pistachios
1/4 cup panko (Japanese breadcrumbs)*

Steps:

  • 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.
  • Available in the Asian foods section of some supermarkets and at Asian markets.

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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


PISTACHIO-CRUSTED LAMB CHOPS – LAMB RECIPES
Preheat oven to 425ºF (220ºC). In large shallow bowl or pie plate, mix together breadcrumbs, pistachios, garlic and rosemary. Drizzle in butter and combine with fork. Set aside. Season lamb chops lightly with salt and freshly ground pepper. In re-sealable bag, toss lamb chops in flour, shaking off any excess. Pour beaten egg into large ...
From lambrecipes.ca


PISTACHIO CRUSTED RACK OF LAMB (LOW CARB AND GLUTEN FREE)
The recipe for pistachio crusted rack of lamb came after some trial and error, but now it is perfect. The meat is juicy, flavorful, nutty and slightly smoky. The recipe is …
From thefoodkooky.com


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