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).
- 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
- 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.