Best Seared Rack Of Lamb With Pistachio Tapenade Recipes

PISTACHIO CRUSTED RACK OF LAMB

Pistachio Crusted Rack of Lamb image

The pistachio and mustard crust gives this lamb dish an interesting flavor and texture. Sure, rack of lamb is a little pricey, but no more so than other special occasion meats like prime rib, beef tenderloin, or goose. And, because rack of lamb is sold completely trimmed, you'll have virtually no waste.

Provided by Chef John

Categories Meat and Poultry Recipes Lamb Chops

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

2 racks of lamb, trimmed
1 teaspoon herbes de Provence
salt and ground black pepper to taste
1 tablespoon vegetable oil
⅔ cup chopped pistachio nuts
2 tablespoons dry bread crumbs
1 tablespoon melted butter
1 teaspoon olive oil
salt and ground black pepper to taste
3 tablespoons Dijon mustard

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.

Nutrition Facts : Calories 618.8 calories, Carbohydrate 10.3 g, Cholesterol 164.4 mg, Fat 39.8 g, Fiber 2.3 g, Protein 53.1 g, SaturatedFat 13.6 g, Sodium 651.7 mg, Sugar 1.8 g

SEARED RACK OF LAMB WITH PISTACHIO TAPENADE

Seared Rack of Lamb with Pistachio Tapenade image

Provided by Anne Burrell

Time 57m

Yield 2 to 3 servings

Number Of Ingredients 10

Ingredients

1/2 cup pistachios, shelled and toasted
1/2 cup pitted cerignola olives
2 tablespoons capers
1 clove garlic, smashed
1 tablespoon chopped fresh oregano leaves
2 tablespoons chopped fresh parsley leaves
Extra-virgin olive oil
1 lemon, zested
1 (8-rib) rack of lamb
Kosher salt

Steps:

In a food processor, combine the pistachios, olives, capers, garlic, and herbs and puree. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Reserve until ready to use.
Have a butcher remove the 2nd and 7th rib bones from the 8 rib rack to make it a 6 rib rack. This will create 6 even chops that are thicker than a normal lamb chop. Cut into 6 even chops and season them generously with salt and allow them to sit for 10 to 15 minutes before cooking.
Preheat the oven to 425 degrees F.
Coat a large saute pan generously with olive oil and bring to medium-high heat. When the oil is hot but not smoking, add the lamb chops and cook for about 2 minutes on each side to brown. If the pan begins to smoke, lower the heat. The chops should be beautifully caramelized on both sides. Remove the chops to a sheet pan and schmear generously with the pistachio tapenade. Place in the oven and cook another 4 to 5 minutes for medium rare. Remove the chops from the oven and let them rest for at least 5 minutes before serving.