INGREDIENTS:
Yields 2 servings
998 calories per serving
Prep Time: 30m
Cook Time: 20m
For the Lamb:
2 (1 1/2 pound) racks of lamb, frenched
Salt, to taste
Freshly ground black pepper, to taste
1 tsp dried herbes de provence
1 tsp vegetable oil
3 tbsp dijon mustard
For the Nut Crust:
2/3 cup finely chopped pistachios
2 tsp panko breadcrumbs
1 tbsp unsalted butter, melted
1 tsp olive oil
Lemon wedges, optional
PREPARATION:
Step 1:
Preheat oven to 375 degrees. Season the lamb generously with the salt, pepper and herb de Provence over the lamb and gently press to adhere. In a Cast Iron skillet, heat the vegetable oil and brown the lamb racks, about 2-3 minutes per side.
Step 2:
Place the racks, Meaty side up, in a roasting pan. To prepare for the crust and give it something to stick to, spread the Dijon mustard over the surface of the lamb.
Step 3:
Make the nut crust in a bowl by combining the chopped pistachios, panko, melted butter, oil, and salt and pepper. Using your hands, spread the crust evenly over the lamb’s top, and press the crust firmly.
Step 4:
Roast the lamb for 18-21 mins, depending on your preference for doneness. If you have a meat thermometer, you can better understand when it is cooked. It is done once you reach a temp of 120 F to 125 F for a rare cook, while 130 F to 135 F is for medium-rare.
Step 5:
Remove lamb from the oven, cover with tin foil and let rest for 10 mins before serving.
“Frenched” meat means to remove the excess fat, meat and cartilage from the bone of your rack, and this is purely done for aesthetic purposes and doesn’t change the flavour or texture of the finished cook.
