Rack of lamb in herbs and nuts crust
PREP TIME: 45 minutes
Ingredient for the lamb (4 portions)
2 French cut racks of lamb
1 tsp ground garlic
1 tsp extra virgin olive oil
Salt and pepper
Ingredients for the herbs and pistachio crust
2 sprigs of chopped thyme
1 sprig of chopped rosemary
1 tsp of chopped fresh parsley
2 tsp of finely chopped roasted pistachios
2 tsp of finely chopped roasted almonds
3 tsp of toasted bread crumbs
2 tsp of grated pecorino cheese
Salt and pepper
Ingredients for the grilled pepper coulis
2 red bell peppers
1 small minced onion
1 clove ground garlic
200 ml of chicken broth
½ Thai chili pepper
1 tsp of extra virgin olive oil
Ingredients for the garnish
50 g of micro arugula
40 g of pecorino cheese shavings
15 g of roughly chopped roasted pistachios
Season the lamb racks with the garlic powder, salt and pepper.
In a frying pan, sear the racks on all surfaces and transfer on a baking tray. Set the probe in the center of the thickest rack, cook on convection mode at 300°F to an internal temperature of 128°F.
Cut the bell peppers lengthwise, remove the seeds and put on a baking tray, cut side down. Cook at broil until the skin is dark brown. Let cool and pull the skin off under cold water. Cut in small cubes and reserve.
In a small sauce pan, sauté the onions with olive oil. Add the garlic and the Thai chili, let it cook for a few seconds and add the chicken stock. Bring to a boil and simmer for 10 minutes.
Using a hand blender, reduce to a fine puree and keep warm.
Mix all the ingredients for the herbs and pistachio crust and reserve.
Pull the lamb racks out of the oven and let rest for 5 mins.
Pad dry the lamb racks with a paper towel and cover with the herb crust mix.
Cut the rack following the bones down. Serve with the pepper coulis, pecorino cheese and the micro arugula salad.
For more details on the appliances used in this video:
Wolf Gourmet countertop oven, click here
Wolf induction ranges, click here