Pistachio Crusted Rack of Lamb (Video)
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Category
Main
Servings
4 - 6
Prep Time
30 minutes
Cook Time
45 minutes
Ingredients
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2 Sealand French Cut New Zealand Racks of Lamb, defrosted
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½ cup shelled pistachios, processed in food processor until crumbly
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¼ cup Dijon mustard
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4 tbsp vegetable oil
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3 tbsp vegetable oil
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½ cup shallots, diced
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½ cup carrots, diced
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½ cup celery, diced
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1 clove garlic, crushed
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2 sprigs each fresh parsley and rosemary
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¼ cup red wine vinegar
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½ cup red wine
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½ cup Port wine
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3 cups Demi (Beef broth reduced by half)
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1 small bay leaf
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8 black peppercorns
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Kosher salt
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black pepper
Red Wine Port Sauce
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.
Medium Rare – 120℉ – 125℉
Medium – 130℉ – 135℉
