Pistachio Crusted Lamb Rack

Classic way to prepare a lamb rack. Get yourself to Manos butcher at the St Lawrence market downtown, and get yourself a nice fresh Ontario lamb rack. clean it nicely, removing fat and silver skin. leave some fat on the bones and don't french them, as it is fantastic to rip the bones apart with fat and salt roasted in.. mmmmmm.. Dijon rubbed and pistachio crusted with a bit of rosemary sprinkled in, this recipe is a sure hit with the boys and girls. Accompany with some sort of starch. ie. mashed potatoes, roasted, scalloped, or a gratin. garnish with a demi glace if available.

Ingredients

 Serves 2

 

1 Ontario lamb rack

Dijon

Rosemary

1 cup of pistachios

Salt and pepper

 

 

Preparation

• ensure rack is cleaned to liking. heat oven to 350. salt and pepper it, and rub coarsley chopped rosemary to meat part of rack.
• cover the meat part in dijon, rub it on with a spoon, completely cover it.
• have pistachios crushed coarsley, and rub the lamb rack in the nuts.
• sear it on high, meat side down. do not cover the bones in mustard or nuts, leave them clean, just season with salt.
• finish in oven, do not turn over meat. just throw it in, cook for medium - like 10 minutes.
• let cool for 5.
• slice and serve with whatever starch and veg you want.