18
Pistachio Crusted Rack of Lamb
Serves 2
75g shelled pistachios, roasted and salted
2 garlic cloves, peeled and crushed
2 thyme sprigs
3 tablespoons olive oil
1 lamb rack, approximately 650-700g french trimmed*
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
½ teaspoon Dijon mustard
Place pistachios in the grinding bowl.
Chop the nuts by pulsing until roughly
chopped. Remove chopped nuts and reserve on a plate.
In a shallow bowl that can accommodate the lamb, place the garlic, thyme, and 2
tablespoons of olive oil. Place lamb in the bowl. Liberally rub the lamb with the oil
and sprinkle it all over with the salt and pepper. Leave to stand for about 30 minutes.
Pre-heat oven to 200°C/400°F, Gas Mark 6.
Place a frying pan 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. Roll both sides of the
meat in the reserved chopped nuts to create a crust. Transfer lamb to a roasting pan
and place in pre-heated oven. Roast the lamb for about 12 to 15 minutes. Lamb is
medium rare when a thermometer reads 55°C.
Allow lamb to rest out of the oven for 10 minutes before cutting.
To serve, cut individual chops by using a sharp knife to cut between each rib.
*Any butcher can trim the lamb this way.
Summary of Contents for SG20U
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