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:
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Rack of lamb (1 or 2 – recipe based on 2 racks which serves 4 people generously)
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2 T Herbs de Provence (OK to use rosemary/garlic/thyme or similar)
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1 c chopped pistachio nuts (or a bit more)
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3 T dry bread crumbs (or a bit more)
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1 T melted butter
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1 T olive oil
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4 T Dijon
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Salt & Pepper to taste
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1 T oil (I use olive) to brown lamb
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Serve w/ Addy’s Mint Jelly
INSTRUCTIONS:
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Preheat oven 400; line baking sheet w/ foil.
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Season rack w/ S&P and Herbs (can do 1 hour-12 hours ahead and cover/refrigerate)
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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.
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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.
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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.
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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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