Rack Of Lamb With Pistachio Mint Crumb Crust And Tangy Mint Sauce Recipe

Rack Of Lamb With Pistachio Mint Crumb Crust And Tangy Mint Sauce is a unique and tasty lamb preparation that you simply shouldn€™t miss. This tasty Rack Of Lamb With Pistachio Mint Crumb Crust And Tangy Mint Sauce helped me score a few points with my husbands colleagues when they came over. Try this dish and win over a few hearts!

Summary

CuisineCourse
Method

Ingredients

 Dry white bread crumbs1 Cup (16 tbs)
 Grainy dijon style mustard3 Tablespoon
 Pistachio nuts2 Tablespoon, chopped
 Finely chopped fresh mint2 Tablespoon
 Finely chopped fresh parsley1 Tablespoon
 Freshly minced garlic2 Teaspoon
 Worcestershire sauce2 Teaspoon
 Freshly ground pepper To Taste
 Defatted chicken/Beef broth1⁄4 Cup (4 tbs)
 Fresh mint1⁄2 Cup (8 tbs), finely chopped (Do Not Substitute Dried)
 Raspberry vinegar/Other sweet-tasting3 Tablespoon
 Snipped fresh chives2 Tablespoon
 Extra virgin olive oil1 1⁄2 Tablespoon
 Fresh mint sprig2
 Salt To Taste

Directions

Preheat the oven to 425°F.
Place the lamb racks fat-side up in a roasting pan.
Combine the coating ingredients in a bowl and mix until well combined.
Pat the lamb dry with a paper towel and press the coating ingredients on top of the lamb, covering the entire surface.
Roast the lamb for 25 to 30 minutes, or until a meat thermometer registers 135 F for medium-rare.
Remove the racks to a platter and allow to stand for 10 minutes.
Combine the mint sauce ingredients in a food processor and pulse until combined.
Carve the lamb into chops and serve hot, accompanied by the mint sauce and garnished with sprigs of mint.
Quantcast