Pistachio Crusted Rack of Lamb with Addy's Mint Jelly

By: Lauren Hanna

To view this recipe being made, click here.

SUBSTITUTE:  If you don’t like lamb, you can do this with chicken breasts, pork chops or fish. Make sure to research the temperature and cooking times, but the mustard/pistachio crust and jam will be great with any of them. You can also substitute a different flavor jam if you prefer (e.g. blackberry for pork; Meyer lemon for fish).

INGREDIENTS:

  • Rack of lamb (1 or 2 – recipe based on 2 racks which serves 4 people generously)

  • 2 T Herbs de Provence (OK to use rosemary/garlic/thyme or similar)

  • 1 c chopped pistachio nuts (or a bit more)

  • 3 T dry bread crumbs (or a bit more)

  • 1 T melted butter

  • 1 T olive oil 

  • 4 T Dijon

  • Salt & Pepper to taste

  • 1 T oil (I use olive) to brown lamb

  • Serve w/ Addy’s Mint Jelly

INSTRUCTIONS:

  1. Preheat oven 400; line baking sheet w/ foil.

  2. Season rack w/ S&P and Herbs (can do 1 hour-12 hours ahead and cover/refrigerate)

  3. Heat oil in large skillet over high heat; brown lamb on all sides 6-8 minutes.  Transfer to foil lined sheet – fat side up; set aside.

  4. Stir nuts, bread crumbs, butter, oil, S&P in a bowl.  Spread mustard on racks (fat side and sides); Pat nut mixture on fat side and sides.   

  5. Bake in preheated oven for 20-25 minutes (take out at 20 to test temp) until crust is golden and lamb is pink in center.  Transfer to a plate and let rest 10 minutes before carving.  

  6. Cut into individual ribs or ribs of 2; serve w/ Addy’s Mint Jelly.

 *Note – Lamb will continue cooking once you remove it from oven. Temperatures should be 120-125 degrees for medium rare and 130 degrees for medium.  

 

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If you have a great recipe using Addy’s Jam that you would like to share, reach out! We will provide products and deliver at no charge. Give us a call at (858) 252-8183 or email us at denise@callanderfarms.com.

 

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