PISTACHIO CRUSTED RACK OF LAMB WITH RED WINE JUS
My Favourite rack of lamb recipe!
Rated 5.0 stars by 8 users
Dinner, Gluten-free, Dairy-Free, Keto
French
Boutique Sauces
4
15 minutes
20 minutes
400
This French-inspired pistachio crusted rack of lamb is a luxurious and elegant dish that is perfect for a special dinner. The juicy and tender lamb pairs beautifully with the crunchy pistachio crust and the rich red wine jus, creating a decadent flavour combination that will impress your guests. - Gluten free too.
1 French cut rack of lamb, fat removed (8 points), ask your butcher for this.
1 Tablespoon of olive oil
75g crushed pistachio nuts
1 Clove of garlic
15g Fresh Flat leaf Parsley
15g Fresh Rosemary
2 tbsp Dijon mustard
Pinch of Salt & Pepper
Red Wine Jus
With a sharp knife, score the fat side of the lamb in a criss-cross pattern, Then cut in halfs (4 points) Generously season all over with salt and pepper. Set aside and let come to room temperature for 1 hour before cooking.
Preheat the oven to 200°C.
Heat a heavy-based frying pan over a high heat, Add a drizzle of olive oil & sear the lamb, fat-side down at first, until golden brown, around 4 minutes. Flip to sear the all sides until golden brown, 4 more minutes. Transfer to a plate and set aside.
In a food processor, combine the Pistachio nuts, parsley, garlic, rosemary and thyme, Salt & Pepper. Pulse until finely chopped. Transfer the mixture to a board or plate and spread into an even layer. Set aside.
Using a brush cover the lamb with mustard.
Then press lamb into pistachio mixture & using your hands make sure it is evenly coated over rack if lamb. Cover the bones with aluminium foil to prevent burning.
Place rack of lamb on a roasting tray & Roast for 20 minutes
Remove from the oven and leave to stand for 10 minutes before carving.
Serving the Dauphinoise potatoes & Boutique Sauces, Red Wine Jus & vegetables of choice.
Rack of lamb come with 8 points (cutlets) & cooking time is based on 4 pointer cutlet rack of lamb.
This recipe is for two Cutlets per person (recipe can doubled if you want 4 cutlets)
This recipe can also be done with induvial lamb cutlets, just add the crust on top of pan seared cutlet & bake.
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I just had my first jar of the Dianne and butter leak sauce and it was fantastic.
I’m a red meat eater allergic to seafood and chicken so I’m always looking for great sauces to change things up for me.
Id like a tad more garlic in the sauce.
It would be great if they also made a pepper sauce and a mushroom sauce too and even something that has horse radish in it.
Buying 2 more jars now.
As good as any of the best Dianne Sauces I've ever tasted. You can taste every element of the ingredients which together make a dreamy good sauce! Can't wait to taste the Red Wine Jus and Green Peppercorn with Brandy sauce that I also purchased!
Possibly the best Red Wine Jus I have ever had, can’t wait to try the others.
I bought a selection of sauces and tried the Diane Sauce with Buttery Leek over a sirloin steak. The flavour was just amazing, as good as anything I have had in a restaurant. I actually put the remaining sauce into ice-cube trays so I can just grab one and let it melt over whatever I am eating. Goes so well with mushrooms also. Thoroughly recommended.
Just had it with chicken tenders absolutely delicious 😋 😍
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