Pistachio Crusted Rack of Lamb
Nutty-Crusted Lamb Rack - A Taste Sensation!
I love lamb. It would be un-Australian not to. It was always on the menu at home growing up, and still is. Luckily for us, there is brilliant quality lamb available here in Dubai, so expect more recipes in the future.Lamb rack is a delicious cut of meat, and with the nutty crust, makes it just that little bit more special. I buy the racks that are “Frenched” if possible. Most of the butchers are more than happy to do this for you. You want them pretty clean, but still with a little fat on them as it’s tasty and stops them being dry.
- 3 lamb racks (7-8 ribs long)
- 3 tablespoons Dijon mustard
- 1 cup shelled pistachios
- 1/2 cup almond flour
- Zest and juice of a lemon
- 1/3 cup fresh mint leaves
- 1/2 cup extra virgin olive oil
- Clove of crushed garlic (optional)
- 1 teaspoon sea salt
- Black pepper to taste
Remove your lamb from fridge around an hour before you start cooking. It’s always best to have it at room temperature.
Preheat oven to 200 degrees. Cut your racks in half so you have 6 portions of 3-4 ribs.
You need to seal your racks for a minute or 2 on each side in a hot pan. This will also render out some of the fat. Set them aside on a foil-lined tray that you will cook them on.
Place your pistachios, zest and garlic (if using) in a food processor. Pulse until nuts are in a fairly fine crumb.Transfer to a mixing bowl, and combine with almond flour and salt and pepper. Add the olive oil and lemon juice and mix to a paste. Stir through the finely chopped mint leaves.
Smear the top side of each rack with the mustard. Spoon the paste onto the racks, packing and pressing it on with your fingers to the top side over the mustard.
Roast in oven for 25 minutes (this will be pink).
Remove from oven when cooked to your liking and rest it for 10 minutes before serving.
Savoury Sweet Potato Fries
