Country of Origin - Italy
Preparation Time20 minutes
Cooking Time30 minutes
DifficultyEasy
Tags secondo

Description

Lamb is somewhat of an unusual meat for many Americans who are more used to beef. This recipe is very easy, but also delicious, with the pistachio adding another layer of flavor to the lamb.

Nutrition Facts
Per 186 g Serving Size
Amount Per Serving
Calories
588 kCal
Calories from Fat
410
% Daily Value*
Total Fat
45.6 g
70.1%
Saturated Fat
12.2 g
60.9%
Cholesterol
89.8 mg
29.9%
Sodium
1347.3 mg
56.1%
Total Carbohydrates
14 g
5%
Dietary Fiber
2 g
9%
Sugars
2 g
Protein
29 g
59%
Vitamin A    1% Calcium    6%
Magnesium    13% Iron    14%
Vitamin C    10% Potassium    17%
Vitamin D    0% Folate    7%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for
people

Ingredient AmountComment
For the Main Part
Rack of Lamb - partly frenched,raw 1 lb 3 oz

One rack of lamb is usually enough for 4 people, but its weight may vary.

Pistachio nuts 1/2 cup (4 fl oz)

ground pistachio nuts

Bread crumbs 1/2 cup (4 fl oz)
Fresh parsley 1/4 cup (2 fl oz)

chopped

Olive oil 1/4 cup (2 fl oz)
Garlic 1 clove
Table salt 2 Teaspoons (1/3 fl oz)

Recommended Ingredients and Equipment

1 Prepare all the ingredients: wash and dry the parsley. If you're not using a food processor, finely chop the parsley and the garlic, and grind the pistachio if you have whole nuts.
2 Prepare the meat. The rack usually comes with a thick membrane that you can remove as shown in the pictures. If getting it from a butcher, you can ask to do it for you.
3 If you have to do it yourself, pull on the membrane, using a paper towel for grip, while using a sharp knife to separate the membrane from the meat.
4 Once you've removed the membrane, cut the rack into single portions, one rib at a time.
5 Prepare the mix for the crust. Mix together the breadcrumbs, the pistachio, the parsley and the garlic, with a teaspoon of salt. You can use a food processor.
6 The mix should look like this
7 Pour the mix on a plate and use it to completely cover the lamb, patting on it, so all the ribs are evenly coated. Let it rest for about ten minutes, to let the flavor mix.
8 Heat up a skillet with half of the olive oil. Depending on its size, you may need to do a few batches. Let the oil heat up and cook the lamb at medium-high heat, about 2 minutes per side, when the crust is nicely browned but not burnt. Quickly transfer to a plate and serve. If the skillet dries up, drizzle a little bit more olive oil on it. If your skillet is not big enough, you may need to do multiple batches.
9 Serve with a delicate red wine, like a pinot noir.