Pistachio Crusted Moroccan Rack Of Lamb With Israeli Couscous Food

ROAST RACK OF LAMB WITH MOROCCAN SPICES

Steps:

• Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
• Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
• Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
• Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.

MOROCCAN LAMB WITH PISTACHIO COUSCOUS

Steps:

• 1. Mix together all the marinade ingredients. Put the lamb in a shallow, non-metallic dish, add the marinade, cover and refrigerate for 2 hours. 2. Add the saffron to the hot stock and pour over the couscous. Cover and set aside for 10 minutes, then stir to remove lumps. 3. Heat the oil in a frying pan, add the onion, chilli and garlic and cook for 3 minutes. Add the currants and nuts and cook for 5 minutes. Stir in the lemon and orange zest and the mint. Stir through the couscous. 4. Drain the lamb, discarding the marinade. Cook the lamb on a hot, lightly oiled barbecue grill plate or flat plate, turning once, until browned all over. Cook for 2-3 minutes more, turning frequently. Serve with the couscous.

PISTACHIO CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
• Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
• Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

MOROCCAN RACK OF LAMB

Steps:

• About an hour before roasting, remove lamb from refrigerator.
• Trim excess fat.
• Stir oil with seasonings and garlic.
• Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.
• Place each rack as it is coated on a large baking sheet with shallow sides.
• Depending on pan size, bone ends may lay on pan edges.
• For even cooking, leave coated lamb at room temperature for 1 hour.
• Or lamb can be refrigerated, lightly covered, up to 1 day.
• Bring to room temperature before roasting.
• When ready to roast, preheat oven to 400F (200C).
• Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).
• Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.

PISTACHIO CRUSTED RACK OF LAMB

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 400 F. Trim any excess fat from the racks, leaving only a thin layer.
• Season the lamb generously with the salt and pepper. Sprinkle the dried herbs over the lamb and gently press to adhere.
• In a large, heavy-duty skillet, heat the vegetable oil over medium-high heat until it shimmers. Brown the lamb racks, one at a time, about 2 minutes per side.
• Arrange the racks, bone side down, in a large roasting pan. Use a spoon to spread the Dijon mustard over the meaty surface of the lamb. Spread some over each end, but most of the mustard should remain on the top surface.
• Make the nut crust by combining the pistachios, breadcrumbs, melted butter , olive oil, and salt and pepper to taste in a small bowl.
• Divide the mixture evenly over each rack of lamb. Press gently with your fingers to make sure it adheres to the mustard.
• Roast the lamb to your liking, until a meat thermometer registers 120 F to 125 F for rare, or 130 F to 135 F for medium-rare, 18 to 21 minutes.
• Remove the lamb from the oven, tent with foil, and let rest for 10 minutes.
• To serve, carve the racks between the bones to cut into chops. Serve with lemon wedges, if desired.

SEARED RACK OF LAMB WITH PISTACHIO TAPENADE

Steps:

• To make the pistachio tapenade: In a food processor combine the pistachios, olives, capers, garlic, herbs and puree. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Reserve until ready to use.
• Remove 2 rib bones from the 8 rib rack to make it a 6-rib rack. Counting from either end remove the 2nd and 7th bone. This will create 6 even chops that are thicker than a normal lamb chop. Cut 6 even chops and season them generously with salt and allow them to sit for 10 to 15 minutes before cooking.
• Preheat oven to 425 degrees F.
• Coat a large saute pan generously with olive oil and bring to medium-high heat. When the oil is hot but not smoking, add the lamb chops and cook for about 2 minutes on each side to brown. If the pan begins to smoke, lower the heat. The chops should be beautifully caramelized on both sides. Remove the chops to a sheet pan and schmear generously with the pistachio tapenade. Place in preheated oven and cook another 4 to 5 minutes for medium rare. Remove chops from oven and let rest for at least 5 minutes before serving.

PISTACHIO CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 F.
• Place pistachios, bread crumbs, salt and pepper into the food processor and process until really crumbly. Drizzle 1 table spoon of olive oil all over the bread and pistachio mixture and mix until well combined.
• Season lamb with salt and pepper.
• Warm a large skillet over high heat. When the skillet is hot , add olive oil enough to film the bottom of the pan (1 tbsp of oil, maybe a little bit more).
• Add lamb to the skillet, cooking for about 3 minutes on each side to brown.
• Transfer lamb to a medium size roasting pan, with the fatty side up like shown on this picture below. Spread mustard over the top portion of the rack (the fatty side). Then pat pistachio and bread crumb mixture over mustard coating on lamb. Press to make sure it adheres.
• Roast lamb for about 20-25 minutes, medium-rare. If using thermometer, it should register 130 F. Transfer to a cutting board or a plate.
• While you roast the lamb in the oven, prepare the roasted carrots and asparagus as described below.
• Once, the rack of lamb is cooked, cut the lamb into chops, 2 ribs each.
• Slice each carrot into 4 pieces, lengthwise, so that you have thin long pieces of carrots.
• Heat 1 tablespoon of olive oil in a large skillet on high heat. Add the carrots, they should sizzle. Stir to coat with oil. Add a pinch of salt. Add a little bit of parsley and oregano.
• Cook on high heat, uncovered, stirring occasionally, until carrots are nicely browned and get the "roasted" look - for 10-15 minutes. After that, remove from heat, cover with lid and let carrots stay covered for at least 10 minutes
• Bring medium size pan with water to boil. Add asparagus and cook for about 10 minutes until asparagus is somewhat soft but still crunchy.
• Drain asparagus, pat dry. Add to the skillet with carrots. Stir to coat with oil. Add salt if necessary.
• Serve each individual portion of rack of lamb with roasted carrots and asparagus at the base.

PISTACHIO-CRUSTED MOROCCAN RACK OF LAMB WITH ISRAELI COUSCOUS

Steps:

• Rinse rack of lamb under cold water and pat dry. Using a sharp knife, cut a few slits between the bones and into the meat. (This will allow some of the spice blend to penetrate into the meat) Brush with olive oil. Sprinkle with Ras el hanout and paprika. Allow to stand at room temperature while preparing the couscous.
• Rinse cilantro, parsley, and mint leaves. (Amounts listed above in ingredients are approximate, since I use a handful of each) Dry in paper towels, then roughly chop. Also roughly chop preserved lemon and dried apricot. **For most recipes that call for preserved lemon, thoroughly rinse off the salt and remove the pulp and seeds, using only the rind.** If you do not have preserved lemon, zest a whole lemon to add later while combining couscous ingredients.
• Grind pistachio nuts and combine with bread crumbs. (If your pistachios are salted, there is no need to add salt to the lamb before searing it).
• To prepare the Israeli couscous, melt butter in saucepan and sauté chopped onion until soft. Add the couscous and cook with the sautéed onion, then add the stock. If you do not have stock, use water. Bring to boil, then reduce heat. Cover and continue simmering about 8 minutes, until couscous is soft. Not all of the liquid will be absorbed. Empty contents into a fine-mesh strainer and rinse with cold water, rinsing off the starch that was released during simmering. Return the rinsed and drained couscous back into the saucepan and reheat slightly.
• Prepare your lamb: Preheat oven to 375. If your pistachio nuts are unsalted, sprinkle rack of lamb with salt. Using an oven-proof skillet, heat olive oil over moderately high heat. When oil is hot, sear the lamb rack until browned, about 5 minutes per side.
• Remove pan from heat. Slather both sides of lamb rack with pomegranate molasses. Then with meaty side of lamb rack up, pack nut crumb mixture on top. Place skillet in oven and roast until internal temp reaches 140 degrees F for rare, about 15-20 minutes. Then allow to stand a few minutes before carving.
• Combine couscous, preserved lemon or zest, apricot, pomegranate seeds, and chopped mint, cilantro, and parsley. If desired toss couscous with a splash of olive oil and a small amount of lemon juice from the zested lemon.
• Carve rack into 8 chops. Spoon couscous onto plate and arrange chops on top.
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• Preserved lemon: You will need a glass jar with an air-tight seal. Combine ~ a tablespoon of coriander seed with ~ a tablespoon of fennel seed. Place 1 bay leaf and 1 cinnamon stick in the bottom of glass jar. Have a small bowl of Kosher salt nearby. Slice lemons in quarters ALMOST down to stem end, but leave intact. Place coriander and fennel seed inside lemon and also fill with salt. Place cut side down into glass jar, squeezing as many into the jar as you can. As you squeeze them, some of the lemon juice is released, but not enough to fill the jar. Just continue packing in as many lemons as you can and add additional salt between layers of lemon. Top off with freshly squeezed lemon juice. Then refrigerate for a month. I think this is Jamie Oliver's technique, but there are many out there. He has also suggested doing this with other citrus, like limes and mandarin oranges. Meyer lemons work nicely. Some techniques suggest a layer of olive oil on top, and this works well, too.

PISTACHIO CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
• Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
• Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

DIJON AND PISTACHIO CRUSTED RACK OF LAMB

Steps:

• In a small bowl, mix together the rosemary, thyme and olive oil.
• Pat the rack of lamb dry with paper towels. Salt and pepper both sides of the rack of lamb and then using a basting brush, coat the the olive oil herb mixture all over the lamb. Place the rack of lamb on a dinner plate, cover with plastic wrap and let marinade in refrigerator for 2 hours.
• Bring to room temperature before cooking. (let set at room temperature for at least 30 minutes, preferably 1 hour)
• Preheat oven to 400 degrees.
• In the meantime, pulse the pistachios in a food processor until coarsely chopped. Add the softened butter and bread crumbs and pulse until just mixed.
• Heat a skillet over medium high heat. Add the vegetable oil. When oil is hot sear lamb on both sides until browned.
• With a pastry brush, coat the lamb with the Dijon mustard. Pat the pistachio mixture onto the lamb with your hands until well coated.
• Place the rack of lamb in a roaster. Roast in oven until thermometer reads to desired doneness.
• Remove from oven and tent with foil and let rest for 10 minutes. Slice the chops into 4 servings. Two chops per person. You can either cut them into single chops or cut so that two chops are left together.

PISTACHIO AND HONEY CRUSTED RACK OF LAMB

Steps:

• Drizzle meaty top-side of lamb racks with honey and sprinkle with salt and ground black pepper.
• Blend pistachios, lemon zest, and lavender buds to create crust.
• Roll honeyed top-side of racks evenly in crust, pressing down lightly.
• Wrap in plastic wrap and refrigerate for 6 hours or overnight.
• Preheat one side of the barbeque to 375 F (190 C) and brush grill with oil.
• Place the lamb, crusted side up, over the unheated side of the grill and cook with the lid down for 15 minutes (for medium-rare).
• Remove lamb from grill and loosely cover with foil. Let rest for 10 minutes.
• Carve lamb racks into single chops.
• Drizzle meaty top-side of lamb racks with honey and sprinkle with salt and ground black pepper.
• Blend pistachios, lemon zest, and lavender buds to create crust.
• Roll honeyed top-side of racks evenly in crust, pressing down lightly.
• Wrap in plastic wrap and refrigerate for 6 hours or overnight.
• Preheat one side of the barbeque to 375 F (190 C) and brush grill with oil.
• Place the lamb, crusted side up, over the unheated side of the grill and cook with the lid down for 15 minutes (for medium-rare).
• Remove lamb from grill and loosely cover with foil. Let rest for 10 minutes.
• Carve lamb racks into single chops.
• Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

RACK OF LAMB WITH PISTACHIO PESTO, WORTH THE EFFORT!

Steps:

• Preheat the oven to 400 degrees.
• Place pistachios, thyme and rosemary in a mini food processor. Add half of the olive oil and process to a paste. Season with salt and pepper to taste.
• Pour half of the pistachio pesto into a small bowl, stir in remaining olive oil, and set aside to use as a sauce.
• Spread some of the remaining pistachio pesto all over the lamb. Place strips of pancetta between the bones and wrap it around the meat, leaving bones exposed.
• Spread rest of pistachio pesto over pancetta and place rack in a medium-size roasting pan. Roast lamb until an instant-read meat thermometer registers 130 degrees, about 40 minutes for medium-rare.
• Transfer lamb to a cutting board and let it rest for 5 minutes. Spoon 1 teaspoon of rendered pancetta fat into a medium-size skillet and heat over high heat.
• Add scallions and cook until softened and browned in spots, about 4 minutes.
• Cut rack of lamb into 4 servings of 2 chops each and arrange on plates, along with scallions. Drizzle pistachio pesto sauce all around chops and serve at once.

PISTACHIO-CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400°F. Boil pomegranate juice, currants, and garlic in medium skillet until liquid is syrupy and mixture is reduced to 1/4 cup, stirring often, about 10 minutes. Transfer mixture to mini processor. Add butter, cinnamon, and cumin and blend until coarse puree forms. Place processor bowl in freezer 10 minutes to firm butter slightly.
• Line small rimmed baking sheet with foil. Place lamb, bone side down, on sheet. Sprinkle with salt and pepper. Spread pomegranate butter over; sprinkle pistachios and panko over, pressing to adhere.
• Roast rack of lamb until instant-read thermometer inserted into side registers 135°F for medium-rare, about 30 minutes. Transfer to work surface and let rest 10 minutes. Cut lamb between bones. Drizzle with any juices from foil.
• Available in the Asian foods section of some supermarkets and at Asian markets.

PISTACHIO CRUSTED RACK OF LAMB, FIG AND OLIVE TAPENADE WITH ORANGE ROASTED ROOTS

Steps:

• For the orange honey roasted vegetables, preheat the oven to 180C/350F/Gas 4. In a roasting tray, mix the vegetables with the orange rind. Drizzle over the olive oil and orange juice, add the thyme and toss the vegetables to coat.
• Roast for 40 minutes, or until golden-brown and tender.
• Meanwhile, prepare the lamb. For the crust, blend all the ingredients, except the lamb racks and mustard, in a food processor. Take care not to over process, as a textured crust is needed.
• Season the lamb racks with salt and freshly ground black pepper. Spread a thin layer of mustard over and spoon the crust on, pressing down firmly (you can leave it to set in the fridge for an hour if you have the time). Place the lamb in a roasting tin and drizzle with olive oil.
• Roast in the oven at the same temperature as the vegetables for 20-35 minutes, depending on the size of the rack and how rare you prefer your meat. Baste occasionally with olive oil. When cooked, remove the lamb from the oven and set aside to rest for 10 minutes before carving into cutlets.
• For the fig and olive tapenade, place the chopped figs and 100ml/3½oz water in a small saucepan and simmer for 5-6 minutes, or until the figs are tender. Drain and set aside to cool.
• Place the anchovies, olives, pistachios, capers, honey, mustard, orange juice and zest and cooked figs in a food processor and blend. With the motor still running, add the olive oil in a thin, steady stream until you have a thick paste. Season to taste with freshly ground black pepper
• To serve, spoon small amounts of tapenade around serving plates with a few parsley leaves placed in between. Spoon the honey roasted vegetables into the centre and arrange a cutlet or two on top. Serve the extra fig tapenade alongside in a small bowl.