Pistachio Crusted Rack Of Lamb Fig And Olive Tapenade With Orange Roasted Roots Food

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.

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:

• 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.

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.

SEARED RACK OF LAMB WITH PISTACHIO TAPENADE

Steps:

• In a food processor, combine the pistachios, olives, capers, garlic, and 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.
• Have a butcher remove the 2nd and 7th rib bones from the 8 rib rack to make it a 6 rib rack. This will create 6 even chops that are thicker than a normal lamb chop. Cut into 6 even chops and season them generously with salt and allow them to sit for 10 to 15 minutes before cooking.
• Preheat the 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 the oven and cook another 4 to 5 minutes for medium rare. Remove the chops from the oven and let them rest for at least 5 minutes before serving.

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.

PISTACHIO-CRUSTED RACK OF LAMB WITH PANCETTA

Steps:

• Preheat the oven to 400 degrees.
• In a food processor, chop the pistachios, thyme and rosemary. Add half of the olive oil, process to a coarse paste and season with salt and pepper.
• Scrape half of the pistachio paste into a bowl and stir in the remaining olive oil. Reserve the other half of the pistachio paste to use to garnish the plates.
• Coat the lamb with half of the pistachio paste that you have just stirred the olive oil into. Wrap the pancetta slices around the rack between the bones, leaving the bones exposed. Spread the rest of the pistachio paste which you added the olive oil to all over the pancetta and set the rack in a small roasting pan.
• Roast the lamb for 40 minutes, or until an instant-read thermometer inserted in the thickest part of the lamb registers 130 degrees for medium rare.
• Transfer the lamb to a cutting board and let rest for 5 minutes. Reserve the pan drippings.
• Meanwhile, spoon 1 teaspoon of the rendered pancetta fat from the roasting pan into a skillet and heat until shimmering. Add the scallions and cook over high heat until browned, about 4 minutes.
• Carve the lamb rack into four 2 chop servings and transfer to plates. Spoon some of the scallions over each section of chops and place a spoonful of the reserved pistachio paste on each plate.