Lamb Rack Pistachio Crust Recipe
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Remove from the oven and leave the lamb to rest for 10 minutes.
Lamb rack pistachio crust recipe. Rack of lamb is a tender lean cut with most of the fat along the line of the bones. Here chef gordon ramsay provides a recipe for a perfectly roasted rack of lamb just make sure. The pistachio and mustard crust gives this lamb dish an interesting flavor and texture. Using a basting brush brush the mostarda on the fat side of the rack of lamb photo 4 pat pistachio mixture on top of mostarda ensuring it adheres to the mostarda.
Roast for 25 minutes until the crust is crisp to give you beautifully blushing lamb. The only thing that makes roasted rack of lamb better is this nutty crust with pistachios and fresh herbs. Pistachio crusted rack of lamb served with roasted carrots and asparagus. Generously brush each lamb rack with mustard then cover with the herby crumb patting it all over the top and sides.
Season the lamb racks with salt and. If the pan is too hot a hard sear will develop and the meat will tear when you slice the rack into chops. Brown the lamb racks one at a time for about 2 minutes per side or until nicely browned. Arrange the racks bone side down in a roasting pan.
Then comes the crust. Once oil is hot add the rack of lamb and sear it on all sides about 4 5 minutes total photo 3 remove rack of lamb from the pan and place it on a parchment lined baking sheet. Take care not to over process as a textured crust is needed. I had a single old rack of lamb only 8 skinny ribs in total laying in my freezer for over a year.
First the lamb racks get a light dusting of kosher salt and black pepper to taste then a quick sear in extra virgin olive oil. Use a spoon to spread the dijon mustard over the surface of the lamb.
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