• Home
  • Lamb
  • Rack of Lamb with Rosemary & Pistachio Crust
1 0
Rack of Lamb with Rosemary & Pistachio Crust

Share it on your social network:

Or you can just copy and share this url

Ingredients

2 Rack of lamb (about 8 chops)
5-6 sprigs Fresh rosemary
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1/2 teaspoon Ground cardamom
1 teaspoon Freshly ground black pepper
2 teaspoon Sea salt
6 cloves Garlic
3 tablespoon, divided Olive oil or Avocado oil
1/3 cup Pistachio or Walnuts finely chopped

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Rack of Lamb with Rosemary & Pistachio Crust

Cuisine:
    • 45
    • Serves 3
    • Easy

    Directions

    Lamb Chops with rosemary-pistachio crust
    Lamb Chops with rosemary-pistachio crust

    Lamb Chops with rosemary-pistachio crust
    Lamb Chops with rosemary-pistachio crust
    Lamb Chops with rosemary-pistachio crust
    Lamb Chops with rosemary-pistachio crust
    Lamb Chops with rosemary-pistachio crust
    Lamb Chops with rosemary-pistachio crust
    Lamb Chops with rosemary-pistachio crust
    Lamb Chops with rosemary-pistachio crust

    Easy to make, very flavourful, juicy and delicious, this dish is the centerpiece of any table.

    Steps

    1
    Done

    French the racks of lamb, clean them from extra fat.

    2
    Done

    Mix salt and spices in a small bowl. Divide mixture in half. Save one half in a closed container for the next step. Mix the remaining half of spice mixture with about 2 tablespoon of oil. Rub racks of lamb with spice and oil mixture. Place in a bowl, cover the bowl with a plastic wrap and keep in the refrigerator overnight or at least 3 hours,

    3
    Done

    Remove racks of lamb from the refrigerator about 30 min before cooking to bring them to the room temperature.

    4
    Done

    Preheat iron skillet on a stove top on high heat. Sear both racks in a skillet until golden and the juices are sealed inside the meat, about 2 min per side.

    5
    Done

    Remove leaves from the rosemary stems, add them to the food processor, or mini-blender along with garlic cloves, remaining spice mix and remaining olive or avocado oil. Process until rosemary leaves are finally chopped.

    6
    Done

    Preheat oven to 425 °F. Cut the strips of aluminum foil and cover the ends of the ribs to prevent them from burning. Pack the rosemary mixture onto the meaty side of the racks. Sprinkle generously with finally chopped nuts of your choice.

    7
    Done

    Place the racks, crumb side up, on a roasting pan. Transfer to the oven and roast for about 25-27 min for medium, or until done to your liking. Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for at least 10 minutes. Carve the racks into chops and serve. Enjoy!

    Elaine

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Apple Bake
    previous
    APPLE BAKE
    Roasted Butternut Squash, Apple and Ginger Soup
    next
    Roasted Butternut Squash, Apple and Ginger Soup

    Add Your Comment