Lamb is my favorite of the meats. I love it for its gamy flavor and richness. This rack of lamb makes for a great main course for when you have dinner guests. It will make you look like a total boss without breaking a sweat. Just don't tell anyone how easy it is to prepare! I made this dish on Friday for date night with the hubs and served it with sautéed green beans and creamy polenta.
Pistachio, Parsley & Sweet Chili Encrusted Rack of Lamb recipe
1 rack of lamb (about 8 ribs)
3/4 cup chopped fresh parsley
1/4 cup whole pistachios
2 tablespoons fresh lemon juice
1 teaspoon dijon mustard
1/2 teaspoon sweet chili powder
2 cloves of garlic, chopped
Pre-heat the oven to 450° F. Trim excess fat from the lamb, leaving a thin layer of around 1/8 of an inch. The fat helps the meat to cook evenly and adds flavor so DO NOT remove all of it. Cut the rack in half so you can interlace it like in the picture below. If you are doubling the recipe, just link the two racks together (no cutting).
Place all of the other ingredients in a food processor or blender. Process until the ingredients are broken down and well mixed. You want a texture that can be easily spread. Rub the mixture all over the lamb and if you have time, let the lamb sit in the fridge and ponder it's new coating for an hour or so.
Place the lamb on an ungreased pan, with ribs interlocked into a lamb teepee. Mmmm lamb teepee... Cook for 20 minutes for rare, 25 minute for medium rare, 30 minutes for medium, and so forth. My preference is medium rare (as shown in the first picture) but you do you.
After roasting to your desired doneness, take the lamb out of the oven and let it sit for 15 minutes. Keep it covered with a towel or sheet of tinfoil while it sits. This is super important so don't let your hunger (or hanger) get the best of you. Letting the meat sit gives the juices a chance to redistribute which results in a better dish overall.
Once those 15 minutes are up, slice the lamb into individual ribs and serve. Voilà you are now a cooking boss and everyone will ooo and ahh over you. For a variation on this, try substituting the parsley for fresh mint.
Questions, ideas? Leave me a comment and I'll be sure to respond!