Pistachio-Crusted Lamb Rack |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
cranberry-black bean relish |
Directions:
1. Process first 3 ingredients in food processor 30 seconds or until finely ground. Transfer crumb mixture to a shallow dish or pan.
2. Brush lamb with Dijon mustard, and sprinkle with salt and pepper. Roll in crumb mixture, coating well. Chill 2 hours.
3. 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.
4. 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).
5. 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.
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