Lamb Rack Pistachio Crust Recipe

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Brown the lamb racks one at a time for about 2 minutes per side or until nicely browned.

Lamb rack pistachio crust recipe. Because there isn t a lot of fat to protect the meat in a hot pan gently sear the meat over high heat. Use a spoon to spread the dijon mustard over the surface of the lamb. Season the lamb racks with salt and. Rack of lamb is a tender lean cut with most of the fat along the line of the bones.

First the lamb racks get a light dusting of kosher salt and black pepper to taste then a quick sear in extra virgin olive oil. Roast for 25 minutes until the crust is crisp to give you beautifully blushing lamb. Then comes the crust. Using a basting brush brush the mostarda on the fat side of the rack of lamb photo 4 pat pistachio mixture on top of mostarda ensuring it adheres to the mostarda.

Remove from the oven and leave the lamb to rest for 10 minutes. Sure rack of lamb is a little pricey but no more so than other special occasion meats like prime rib beef tenderloin or goose. The pistachio and mustard crust gives this lamb dish an interesting flavor and texture. Take care not to over process as a textured crust is needed.

Here chef gordon ramsay provides a recipe for a perfectly roasted rack of lamb just make sure. Pistachio crusted rack of lamb served with roasted carrots and asparagus. Arrange the racks bone side down in a roasting pan. For the crust blend all the ingredients except the lamb racks and mustard in a food processor.

If the pan is too hot a hard sear will develop and the meat will tear when you slice the rack into chops. Once oil is hot add the rack of lamb and sear it on all sides about 4 5 minutes total photo 3 remove rack of lamb from the pan and place it on a parchment lined baking sheet.

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