With Easter quickly approaching, I have been keeping an eye out for ideas for a nice holiday dinner. Over the last few years I have been associating lamb with Easter and when I saw this recipe for a pistachio crusted rack of lamb it definitely caught my attention. I had been wanting to try cooking a rack of lamb for a while and I really liked the sound of a pistachio crust held on by a tangy mustard and mint paste. While looking for recipes for lamb dishes I came across one that included a pomegranate port sauce which sounded good and since the meal already had some Mediterranean flavours in it I thought that the sauce would be a nice addition. It was actually pretty easy cooking the rack of lamb and it turned out great! There is not much meat on a rack of lamb so it cooks up fast and I got it out of the oven just in time to keep it a nice medium rare. After letting the rack rest for a while I cut between the bones to get individual slices. After placing the lamb on the plate I drizzled some of the pomegranate sauce beside it. The lamb was nice and tender and the slightly crunchy pistachio crust was nice and tasty. The pistachios, lemon, mustard and mint worked well together and the pomegranate sauce added a nice finishing touch. Another great lamb dish for the recipe collection!
Pistachio Crusted Rack of Lamb(makes 4 servings)
1/4 cup pistachios (chopped)
1/4 cup bread crumbs
1 teaspoon lemon zest
3 tablespoons lemon juice
3 tablespoons Dijon mustard
2 tablespoons mint (chopped)
2 cloves garlic (chopped)
1 tablespoon oil
1 rack of lamb
salt and pepper to taste
1. Mix the pistachios, bread crumbs, lemon zest and lemon juice in a bowl.
2. Mix the mustard, mint and garlic in another bowl.
3. Heat the oil in a large pan.
4. Season the lamb with salt and pepper.
5. Brown the lamb in all sides on high heat, about 2 minutes per side.
6. Spread the mustard mixture over the lamb.
7. Press the breadcrumb mixture into the mustard.
8. Bake in a preheated 425F oven until a meat thermometer reads 140-150F, about 10-20 minutes.
9. Remove form oven cover and let rest for 10 minutes.
Pomegranate Port Sauce
1 cup red wine
1/2 cup ruby port wine
2 tablespoons pomegranate molasses
1 tablespoons butter (chilled and cut into 1/2 inch cubes)
salt and pepper to taste
1. Bring the red wine and port to a boil.
2. Simmer to reduce by half.
3. Mix in the pomegranate molasses.
4. Taste test for sweetness and add sugar if necessary.
5. Mix in the butter and season with salt and pepper just before serving.
Lamb Chops with Pomegranate and Red Wine Sauce
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