Rack of Lamb with Pistachio Crust
Ingredients
- 4 racks lamb, frenched (3-chop racks)
- 1 tsp Creole seasoning
- 1 cup Creole mustard
- 1 cup pistachios, finely ground
- 1 cup fine dried bread crumbs
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 cup yellow onion, chopped
- 0.5 cup fresh Italian plum tomatoes, peeled, seeded, and chopped
- 0.3 lb Kalamata olives, pitted and halved
- 0.3 lb green stuffed olives with pimientos, halved
- 1 tbsp garlic, chopped
- 1 cup dark lamb or veal stock
- 1 0.5 lb Idaho potatoes, peeled and diced
- 3 tbsp unsalted butter (for mashed potatoes)
- 0.3 lb fresh goat cheese
- 0.3 cup heavy cream
Instructions
- 1
Preheat the oven to 400°F and heat an outdoor grill.
- 2
Season the racks of lamb with Creole seasoning. Grill bone-side up for 2 minutes. Remove and let cool slightly.
- 3
Smear each rack generously with Creole mustard.
- 4
In a mixing bowl, combine the ground pistachios, bread crumbs, and olive oil. Season with Creole seasoning and mix thoroughly.
- 5
Dredge each rack in the pistachio-breadcrumb mixture, coating completely. Place on a parchment-lined baking sheet.
- 6
Roast in the oven for 12 to 15 minutes for medium-rare. Remove and rest for 5 minutes.
- 7
While lamb rests, make the olive sauce: in a sauté pan melt the butter. Sauté the onion until soft. Add the tomatoes, olives, garlic, and fresh herbs. Add the stock and simmer for 5 minutes.
- 8
For goat cheese mashed potatoes: boil potatoes until tender, drain and mash with butter, goat cheese, and enough heavy cream for a smooth consistency. Season with salt and pepper.
- 9
Slice racks into individual chops. Serve over goat cheese mashed potatoes, drizzled with the olive sauce.