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Pistachio Crusted Rack of Lamb
• the Lamb
3 lamb racks, French
(after cleaning, weight of each should be about 28-30 ounces)
salt
pepper
vegetable oil
1/2 cup red wine
1 cube beef bouillon
1/2 cup water
• the Pistachio Crust
10 oz pistachios, finely ground
1/2 cup parsley, chopped
1 cup bread crumbs
salt
pepper
vegetable oil
Mix pistachios, parsley, crumbs, salt and pepper to taste. Add enough vegetable oil so that mixture is moistened.
• Method
Preheat oven to 450 degrees
- Salt and pepper the outside of racks.
- Sear racks on one side in vegetable oil on high heat for approximately 3
minutes.
- Place racks in roasting pan and bake in oven for 15 - 20 minutes depending upon how you prefer your lamb (rare, medium rare, etc.) Medium rare should be about 15 minutes.
- Remove from oven. Coat racks with pistachio mixture and place in oven
again for 5 minutes.
- Remove from oven. Discharge oil from pan and add the red wine and bring
to a boil over medium-high heat, scraping the bottom of pan with a fork. Transfer to a small saucepan and return to a boil to evaporate the wine. Add the bouillon and the water. Simmer for 5 minutes and then strain.
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