american rack of lamb with pistachio crust and lamb bacon
american rack of lamb with pistachio crust and lamb bacon
american rack of lamb with pistachio crust and lamb bacon

American Rack of Lamb with Pistachio Crust and Lamb Bacon


June 26, 2016

Next time your thinking about making ribs, consider trying this amazing recipe. With a short list of ingredients, and six steps, this delicious meal is quick and easy to prepare.

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1/3 cup unsalted Sicilian pistachios

1 tablespoon chopped thyme

1 1/2 teaspoons chopped rosemary

1 teaspoon chopped parsley

1/2 cup extra virgin olive oil

Sea salt and freshly ground pepper, to taste

1/4 cup pistachio oil

1 1/2 pounds rack of American Lamb, frenched

6 to 8 ounces thinly sliced lamb bacon or Parma ham

2 tablespoons olive oil, divided

2 tablespoons butter, divided

2 red onions, thinly slivered

2 tablespoons brown sugar

1/4 cup red wine vinegar

1/4 cup red wine

1/2 cup lamb jus


1Preheat oven to 400°F.

2In a mini processor, finely chop the pistachios with the thyme, rosemary and parsley. Add oil; process to a paste consistency. Lightly season the paste with salt and pepper. Scrape half of the pistachio paste into a small bowl, add pistachio oil and mix well. Reserve the other half.

3Evenly coat lamb with pistachio paste with added oil. Wrap bacon or ham slices around the lamb, between bones, leaving the bones exposed but covering all paste and lamb. Lightly sear rack in a sauté pan with 1 tablespoon each oil and butter until brown. Place in oven; reduce temperature to 325°F and roast for about 30 minutes. Transfer the lamb to a cutting board and let rest for 5 minutes. Reserve the pan drippings.

4In a medium skillet over medium heat, add 1 tablespoon each oil and butter. Add onions and brown sugar; cook until onions are soft. Add vinegar, cooking until evaporated; add wine. Cook until wine is evaporated and onions are caramelized.

5In a pan over medium heat, add reserved drippings. Add remaining pistachio paste; cook for 2 to 3 minutes. Add lamb jus; simmer for 5 minutes.

6Cut rack into 8 chops and arrange on platter. Top with onions; drizzle with sauce.

Recipe and image provided by the American Lamb Board.