Pistachio Crusted Rack of Lamb
 

Ingredients:
1 Rack of Lamb - frenched 8 bones
1/2 cup Olive Oil
1 sprig Minced rosemary
1 T. Crushed juniper berries
1 T. Kosher salt
1 T. Crushed black peppercorns
1 T. Minced Garlic
1/2 cup Cooking oil
2 T. Dijon Mustard
1 cup Pistachios coarsely crushed

Method:

1. Preheat oven to 350 degrees. 
2. Combine ingredients from olive oil to minced garlic.
3. Add lamb rack and marinate at least 4 hours.  Remove lamb from marinade.
4. In a heavy sauté pan, add the oil and bring the heat to medium high.
5. Sear the lamb on all sides. Remove from heat.
6. Once cool enough to handle, cover exposed bones with aluminum foil.
7. Spread Dijon mustard over the seared fat side of the lamb.
8. Dip the lamb into the ground pistachios and press into mustard.
9. With pistachio crust facing up, roast in oven at 350 degrees for 45 minutes or until the internal temperature of lamb has reached 140 degrees.
10. The pistachio crust may need to be covered with foil to prevent it from browning to quickly.
11. Once cooked to temperature, pull from oven and let rest for 5 minutes.
12. Holding bones in a vertical position, slice between each bone.
13. Serve with mint polenta and lamb demi glace.

Yield: 2 servings