Pistachio-Crusted Lamb Rack

Yield:

Makes 8 servings

Recipe from


Ingredients

3/4 cup fine, dry breadcrumbs
1/2 cup pistachios
2 tablespoons chopped fresh marjoram
4 (4-rib) lamb rib roasts (12 to 16 ounces each), trimmed
1/4 cup Dijon mustard
Salt and pepper to taste
1/4 cup olive oil

Preparation

Process first 3 ingredients in food processor 30 seconds or until finely ground. Transfer crumb mixture to a shallow dish or pan.

Brush lamb with Dijon mustard, and sprinkle with salt and pepper. Roll in crumb mixture, coating well. Chill 2 hours.

Cook lamb, in batches, in hot oil in a large skillet over medium-high heat 1 minute on each side or until light brown. Transfer to 2 (13- x 9-inch) lightly greased baking dishes.

Bake lamb at 350° for 24 minutes or until a meat thermometer inserted into thickest portion registers 135° (medium-rare), or bake 30 to 35 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium).

Remove from oven; cover loosely with aluminum foil, and let stand 5 minutes or until thermometer registers 145° (medium-rare) or 160° (medium). Cut into chops, and serve with Cranberry-Black Bean Relish.

Note:

Executive Chef David Garrido,

Jeffrey's, Austin, Texas,

November 2003