Pistachio Crusted Rack Of Lamb With Heirloom Tomato Salsa
From NinaCucina 5 years agoIngredients
- 16-Bone Rack of Lamb shopping list
- 1 Cup Raw, Shelled, Unsalted Pistachios shopping list
- 1/2 Tsp Sea Salt shopping list
- 1/2 Tsp White Pepper shopping list
- 1/2 Tsp Dried Thyme shopping list
- 1/4 Tsp Garlic Powder shopping list
- 1/4 Tsp Onion Powder shopping list
- 1/8 Tsp Nutmeg shopping list
- 5 Cups Chopped Heirlooms shopping list
- 2 Tsps Minced Garlic shopping list
- Juice of 1 Lemon shopping list
- 1/2 Tsp Sea Salt shopping list
- 1/4 Tsp Organic Chipotle shopping list
- 3 Tblsp Chopped Mint shopping list
- 2 Tblsp Chopped basil shopping list
How to make it
- 1) Bring the lamb to room temperature. Preheat the oven to 400 degrees Fahrenheit.
- 2) Into the food processor, add the shelled pistachios, sea salt, white pepper, dried thyme, garlic powder, onion powder and nutmeg. Process to a fine powder. Pour the pistachio ‘crumbs’ onto a large plate. Dampen your hands with water, rub the lamb, just to dampen the surface of the rack. Dip the rack into the pistachio mixture, patting the coating onto the flesh to ensure a nice, even coating. Transfer the rack to a roasting pan and place it in the center of the oven for 25 minutes per pound.
- 3) To a large mixing bowl add the chopped heirlooms, minced garlic, sea salt, basil and mint. Squeeze the lemon into the bowl; gently stir the salsa, turning the mixture over with a spoon to mix the ingredients thoroughly. Set the bowl aside so the flavors can marry.
- 4) Remove the lamb from the oven and pierce the thickest part of the rack with a meat thermometer. It should read: 130 – 135 degrees Fahrenheit for medium rare; 140 – 145 degrees Fahrenheit for medium. Allow the lamb to ‘rest’ for 15 minutes so the juices can retreat back into the flesh. To plate the dish: slice the lamb rack and on a dinner plate, spoon a portion of the salsa in the center of the plate; arrange the lamb chops on top in a decorative fashion.
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