This is one of my all-time favorite dishes for special occasions (Christmas, New Year’s Eve!). The coating for the lamb is easy and quick to assemble. The result is an elegant dinner that looks like it came straight out of the kitchen of a top restaurant.
The Frenched lamb (carré d'agneau) is delicate, but packed with robust flavors thanks to the Dijon mustard and pistachio-crusted coating. ‘Frenched’ racks of lamb have a little bit of meat/fat trimmed off the bones and can be expensive (although less so here in France). Some supermarkets have them readily available (Costco for example) or ask your butcher to prepare them.
Dijon and Pistachio-Crusted Rack of Lamb
Servings: 4-6 (will depend on the size of the racks of lamb)
Active time: 15 minutes
Cooking time: 20-25 minutes
2 racks of Frenched lamb (16 ribs)
¼ cup (35 g) salted or unsalted pistachios
1 large garlic clove, minced
1 teaspoon kosher salt
1 tablespoon fresh rosemary, roughly chopped
1/3 cup (95 g) Dijon mustard
1 teaspoon balsamic vinegar
In the bowl of a food processor fitted with a steel blade, lightly pulse the pistachios until coarsely chopped (not crumbs). Put them in a small bowl and set aside.
Place the minced garlic clove, salt and rosemary in the food processor. Pulse until mixed. Add the Dijon mustard and balsamic vinegar and process for about 1 minute.
In a large roasting pan, place the racks of lamb with the ribs curving downwards. (I trim a
little of the fat off the top if it is thick.) Spread the mustard coating evenly across the tops of the racks. Sprinkle with the ground pistachios (you might not use all of them). Let stand at room temperature for 1 hour.
Preheat the oven to 395° F (200° C). Roast the lamb for about 23 minutes for medium-rare. A thermometer inserted in the middle should read 135° F (57° C). Take out of the oven and cover and tent with aluminum foil. Allow it to rest for 15 minutes. Use a sharp knife to cut into individual ribs and serve. Excellent with these Pommes (Potatoes) Anna.
And bon appétit!
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