Rack of Lamb with Pistachio Crust - Pistachio Crusted Rack of Lamb Recipe

hello this is chef john from food wishes calm with pistachio-crusted rakha lamb i love lamb rack and lamb may be my favorite and i love this recipe perfect when you're doing like a special occasion dinner party entertaining for the holiday something like that this is for you alright so you're going to need one rack of lamb per every two people you're serving and they're pretty standard as far as size there's usually always eight bones they're about a pound and just under a pound and a half total weight each now the loin part is pretty much trimmed okay but you see that white fat over where the bones meet the loin I like to trim a little more of that off okay so be careful not to cut into the loin at all I'm just cutting off that kind of thick strip of white fat that just kind of runs the length all right so just like that no big deal the only other prep I like to do take your knife and make about a 1 inch to 1/2 inch cut between each bone do not again do not cut into the loin you're just cutting where the bone meets the meat meets the meat what all right you know what I'm saying we're gonna generously salt and pepper this I'm also gonna do a little bit of herb de Provence which is kind of a Mediterranean dried herb mix rosemary and thyme and a little bit of lavender and we've used that before you can read about that on the blog and of course don't waste salt and pepper you can do the old tappet app' with your meat on the cutting board to pick up any of that extra spice ok next we're gonna go over to our skillet that has it just a couple teaspoons of vegetable oil over high heat we're gonna Brown that on both sides it's only gonna take two three minutes I want to brown the meat bring out a little of the flavor so let the pan get hot sear that top side what was the fat side turn it over sear that side for a minute or two if you want you can actually hold the lamb up with your tongs like this alright to kind of sear that edge and that's it put it on a foil lined baking sheet and reserved and we are ready for the pistachio crust which includes that's right pistachios I'm using salted roasted pistachios no I did not show them and roast them myself that would be kind of crazy so you can buy pistachios already shelled ready to go I'm going to chop pretty fine I don't want to powder but I want small enough pieces where they stick to the coating so just about like that I'm gonna combine that with some plain breadcrumbs oops I just kicked the tripod again some salt and pepper a little bit of olive oil a little bit of melted butter and we're simply gonna stir that until we have a nice crumb crust topping next we need something to glue the crust onto the lamb which is gonna be some delicious deshaun mustard all right how much I don't think I've ever measured it I'm gonna guess about a tablespoon and a half two tablespoons per but enough to coat and then once the mustard is coating the lamb you're gonna carefully Pat your topping onto all surface areas not so much the bottom of course and you'll see I just leave my hands sort of in the front to sort of trap as much of that crumb topping as I can no matter how good of a job you do something's gonna fall off that's okay I just don't want it underneath the lamb like burning so I'm gonna collect that put it on top and if I have any little stragglers on the pan I'll just sort of wipe that up before I hit the oven which is what I'm doing next all right so we're gonna go over to the oven which has been preheated to 400 degrees we are going to cook our lamb for 20 to 25 minutes depends so we want an internal temperature of about 125 isch for medium-rare to medium for me 23 minutes was perfect take it off the pan do not let it rest on the pan the pans hot bring the lamb to your cutting board and let it rest there at least 10 minutes all right you should see some juice when you cut but not a giant pool of you know liquid all right 10 minutes later we are gonna carve this lamb which is if I do say so myself magnificent looking and the reason this is so easy to cut because you can see the bones so turn it that way so you can see the bones facing you and you're gonna simply cut in between the bones I like to cut it in half first so four bones on one side four bones on the other look at that amazing make sure you cook your meat like this pink don't cook rack of lamb well done you might as well eat some other kind of meat just kind of wasting it all right then I like to cut that half and half and I like to give one from that end and one from the other end because there's a little more meat around the bones that are thin the bones get a little bigger towards that end and the meat the loin gets a little smaller so kind of mix the pieces so everyone gets you know equal portion and that's it the rest of the video is pretty much me torturing you eating this amazing lamb just truly delicious the tankiness of the mustard with that sweet nutty rich pistachio absolutely perfect with lamb and what I like about this most of all you bring this to the table and people are just sure you were slaving away all day in the kitchen it looks fancy and little do they know so so simple and easy I hope you give this a try all the ingredients are on the site all right there wasn't many there was a few so go check it out and as always enjoy

Channel: Food Wishes

Views: 291,278

Rating: 4.9220943 out of 5

Keywords: Pistachio, Crust, Rack, Lamb, Recipe, chef, john, holiday, foodwishes, cooking, food, meat, roast, Allrecipes, recipe, recipes, how to, how to make, how to cook, make, cook, learn, lamb, pistachio, main dish, dinner, easy, simple, delicious

Id: 6S8aa51Yyso

Length: 5min 18sec (318 seconds)

Published: Wed Nov 17 2010