Roast Rack of Lamb With Pistachios Recipe

Dec 22, 2011 7:01 pm

Flavorful pistachios make a perfect crust for lamb

By Stephane Reynaud

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Photo: Frederic Lucano

An herb butter and nut crust will keep your holiday rack of lamb moist and flavorful.

Making a crust for any roast — lamb, rib, pork — is an excellent way to ensure that the meat will stay moist during the cooking process. It also adds another layer of flavor, for example: a mustard crust for your pork loin. Plus it usually involves butter.

Whole pistachios provide a textural crunchy element for a hearty lamb rack, as well as an attractive presentation perfect for a holiday meal. This recipe calls for a 10-minute stint in the oven, à la the French, but if you'd like your lamb less "baaahhh" and more "cooked," feel free to leave it in there for up to 30 (medium-well).

Reprinted with permission from Rôtis

Servings: 6

Ingredients

2 racks of lamb with 6 ribs each

2 cloves garlic, chopped

2 shallots, peeled and chopped

1 bunch basil, leaves only

1 bunch Chervil, leaves only

4 tablespoons butter, chopped

4 slices sandwich bread

1 egg white

1/2 cup whole pistachios

olive oil

Directions:

Preheat the oven to 400°F. Put the garlic and shallot in a bowl, cover with boiling water and set aside to soften. Drain.
Put the basil, chervil and butter in food processor and blend until well-combined.
Add the bread and garlic and shallot mixture and combine well. Add the egg white, season with salt and pepper and blend until the mixture is smooth and well-combined.
Add the pistachios to the herb butter and mix together.
Spread the mixture on the meat side of the racks, making sure it sticks onto the meat.
Place the racks (herb side-up) in a roasting tin and drizzle over a little olive oil. Roast in the oven for about 10 minutes.
Allow the racks to rest in their juices, covered with foil, for 5 minutes before serving.

Level of Difficulty:

Moderate

Prep Time:

30 minutes

Cooking Time:

15 minutes, or more

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