Pistachio Crusted Rack Of Lamb With Pancetta Recipes

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.

PISTACHIO-CRUSTED RACK OF LAMB WITH PANCETTA

Steps:

• Directions 1. Preheat the oven to 400°. In the bowl of a mini processor, finely chop the pistachios with the thyme and rosemary. Add half of the olive oil and process to a paste; season with salt and pepper. Scrape half of the pistachio paste into a small bowl and stir in the remaining olive oil. 2. Coat the lamb with half of the remaining pistachio paste. Wrap the pancetta slices around the lamb, between the bones, leaving the bones exposed. Spread the remaining pistachio paste over the pancetta and set the rack in a small roasting pan. Roast the rack for about 40 minutes, or until an instant-read thermometer inserted in the center of the meat registers 130° for medium-rare. Transfer the lamb to a cutting board and let rest for 5 minutes. Reserve the pan drippings. 3. Meanwhile, spoon 1 teaspoon of the rendered pancetta fat from the roasting pan into a medium skillet and heat until shimmering. Add the scallions and cook over high heat until softened and browned in spots, about 4 minutes. Carve the lamb rack into four 2-chop servings and transfer them to plates along with the scallions. Drizzle the pistachio pesto all around and serve right away. Make Ahead The pesto can be refrigerated overnight.