There’s nothing like a rich dish of Rack of Lamb. Watch the video below for step-by-step instructions on how to take our Rosemary Rack of Lamb and kick it up a notch with a Dijon pistachio crust, served over celery root mashed potatoes with a red wine port sauce.
½ cup shelled pistachios, processed in food processor until crumbly
¼ cup Dijon mustard
4 tbsp vegetable oil
Red Wine Port Sauce
3 tbsp vegetable oil
½ cup shallots, diced
½ cup carrots, diced
½ cup celery, diced
1 clove garlic, crushed
2 sprigs each fresh parsley and rosemary
¼ cup red wine vinegar
½ cup red wine
½ cup Port wine
3 cups Demi (Beef broth reduced by half)
1 small bay leaf
8 black peppercorns
Kosher salt
black pepper
Directions
Red Wine Port Sauce
In a small saucepan, heat oil; add shallots, carrots and celery and cook until lightly coloured. Add garlic, parsley and rosemary and cook for 2-3 minutes.
Add vinegar, red wine, Port and bay leaf and reduce by half. Add the Demi and simmer for 20 minutes.
Add peppercorns, cook for 10 minutes. Strain sauce in a fine strainer. Season with salt and pepper to taste.
Cooking Method
Preheat oven to 400℉.
Brush Dijon over lamb on both sides. Coat lamb with the crushed pistachios pressing to make sure it sticks to the lamb.
Heat a cast iron skillet on high heat, when hot add 2 tbsp of oil. Make sure your pan is hot then add lamb to the pan. You want to hear a sizzle when you put them in. Cook one rack at a time browning all sides for about 2 minutes. Transfer to plate. Repeat with other rack.
On a roasting pan, add to the oven and cook for about 15 minutes checking internal temperature.
