Make Just When You Think You Have Done it All!
Lamb....Perfect anytime of the year really! Spring Lamb on a spit, Grilling Chops in the Summer, Fall and Winter roasts and stews....but how about stuffing them? Eureka! The following recipe is quite easy to prepare and imparts such flavor to the Lamb, enhancing all its natural essences creating a mouthwatering dish!
Ask your butcher to butterfly the bone-in lamb loin, (you can replace the lamb rack with veal rack or beef rack if you like). The pistachio nut crust for the lamb rack creates a gorgeous coating for presentation letting your guests know that the coating was created with pistachios. You can experiment with any kind of nuts you prefer, but try the pistachios first!
Ask your butcher to butterfly the bone-in lamb loin, (you can replace the lamb rack with veal rack or beef rack if you like). The pistachio nut crust for the lamb rack creates a gorgeous coating for presentation letting your guests know that the coating was created with pistachios. You can experiment with any kind of nuts you prefer, but try the pistachios first!
Pistachio Crusted Lamb Chop/Rack with Feta Cheese & Spinach Stuffing
Ingredients
Lamb Rack
1/2 frenched lamb rack (4 ribs lamb rack, cut typical rack in half)
1 tbsp melted butter
1 tbsp olive oil
1 tbsp melted butter
1 tbsp olive oil
Sea salt & coarse black pepper to taste
Lamb Rack Marinade
1/4 tsp dried rosemarry
1/4 tsp thyme
1 cardamon husk, finely chopped
1/4 tsp dried green peppercorn
Seasalt to taste
1 tbsp olive oil
Lamb Stuffing Recipe
4 ounces spinach, blanched, drained, finely chopped, drained.
1 ounce feta cheese, crumbled
Lamb Crust
3 ounces of pistachios, coarsly chopped
2 ounces rough panko bread crumb
2 ounces rough panko bread crumb
Coating to hold the Crust onto the Lamb
Salt and pepper to taste
1 tbsp all purpose flour
Salt and pepper to taste
1 tbsp all purpose flour
1 egg yolk, mixed well
Olive oil spray
Olive oil spray
Directions
Trim off the thick layer surround the frenched lamb rack, Carefully exposing the lamb loin. (Have your butcher do this for you if you like.)*
Rub the marinade into the lamb and refrigerate for about 2 hours.
Preheat oven to 400 degrees
Pat the lamb rack dry and carefully buterfly the lamb tenderloin.*
Fill the butterflied lamb loin with the spinach and feta cheese mixture.
Gently fold the lamb tenderloin over making sure the stuffing is sealed within the tenderloin.
Tie the stuffed lamb rack with butcher twine.
Meanwhile, heat up the olive oil and butter until sizzling hot.
Sear the lamb rack all over to seal in the juices and set the lamb stuffing.
Discard the butcher twine and pat dry.
Rub the liquid coating mixture over the seared lamb rack (not the exposed bone).
Dip the lamb rack into the pistachio mixture
Evenly spray the pistachio crusted layer with good quality olive oil and then put a carrot between the lamb rack bones to prevent them from curling outward.
Place the lamb in the oven and roast for about 10 minutes, depending on the size of your rack of lamb. 145 degrees for medium rare and 160 degrees for medium. (Remember that after you remove your roast from the oven, the temperature will climb up to 5 more degrees.)
Slice between the exposed bones creating beautifully even portions.
Try serving your lamb with this delicious sauce!
Roasted Pepper Sauce Recipe
Ingredients
1 yellow bell pepper, cut in half, discard the seeds
1/2 onion
2 cloves garlic
1 tbsp oil
1/2 tsp dried thyme
2 tbsp white wine
1 yellow bell pepper, cut in half, discard the seeds
1/2 onion
2 cloves garlic
1 tbsp oil
1/2 tsp dried thyme
2 tbsp white wine
Directions
Pre-heat your oven to 400 degrees.
Place the pepper, garlic and the onion in a roasting pan, season with salt and pepper and drizzle with olive oil.
Roast until the vegetables are very soft. Remove the onion and garlic and broil the peppers until skin is perfectly blackened. KEEP AN EYE OUT, DON'T WALK AWAY!
Let the peppers cool then peel the skins away.
Put the bell pepper, onion, garlic, thyme and white wine in the food processor.
Process the mixture into a smooth sauce, adding more white wine if the sauce is too thick.
Keep warm until serving and then taking a large spoonful, create a beautiful splash or swirl on the plate placing the lamb chops on top artfully!
Hint: Serve the remaining sauce in a sauce boat with a ladle for your guests who will want more!
* Talk to your butcher about what you are making and I am sure he will be very happy to prepare your rack of lamb exactly as needed and described above!Share this recipe from Just When You Think You Have Done it All! with your friends and groups
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