Pistachio Crusted Rack Of Lamb - Cuisinart FP16DCU Manual

Pistachio Crusted Rack of Lamb

150g shelled pistachios, roasted and salted
2 lamb racks, frenched
4 garlic cloves, peeled and crushed
4 thyme sprigs
60ml plus 2 tsp olive oil
½ tsp salt
½ tsp freshly ground black pepper
1 tsp Dijon mustard
Insert the small metal blade into the small work bowl.
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Add the pistachios, replace the lid and pulse to chop. About 10 pulses is enough, to
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achieve a rough, medium chop. Remove chopped nuts and reserve on a plate.
In a shallow bowl that can accommodate the lamb, stir together the garlic, thyme and
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60ml olive oil. Place lamb in the bowl. Liberally rub the lamb with the oil and sprinkle
salt and pepper all over the meat. Let stand for 30 to 40 minutes.
Preheat the oven to 200ºC/400ºF.
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Place a 30cm frying pan over medium high heat and add the remaining olive oil.
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When oil is hot and just about smoking, add the lamb. Brown both sides of the lamb
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well, about 5 minutes either side. If oil begins to smoke, reduce the heat slightly.
Once lamb is well browned, rub the meat with the mustard. Roll both sides of the meat
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in the reserved chopped nuts to create a crust.
Transfer racks to a baking sheet and place in preheated oven. Roast lamb for about 12
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to 15 minutes.
Allow lamb to cool for 10 minutes before slicing.
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To serve, slice individual chops by using a sharp knife to cut between ribs.
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