Pistachio crusted rack of lamb with rosemary polenta

Pistachio crusted rack of lamb with rosemary polenta

12 ratings

Juan, musician


„I was surprised by how easy it is to prepare a succulent and impressive Easter lamb – even as a cooking novice.“

Difficulty

Medium 👍
45
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1
shallot
60 g
butter
50 g
pistachios
50 g
breadcrumbs
1
egg
1 tbsp
mustard
5 tbsp
olive oil
½ tsp
whole nutmeg (divided)
250 g
green olives
250 ml
chicken broth
3 sprigs
rosemary (leaves)
60 g
polenta
25 g
Parmesan cheese
1 kg
rack of lamb
salt
pepper
Metric
Imperial
  • 1  shallot
  • 60 g butter
  • 50 g pistachios
  • 50 g breadcrumbs
  • 1  egg
  • 1 tbsp mustard
  • 5 tbsp olive oil
  • ½ tsp whole nutmeg (divided)
  • 250 g green olives
  • 250 ml chicken broth
  • 3 sprigs rosemary (leaves)
  • 60 g polenta
  • 25 g Parmesan cheese
  • 1 kg rack of lamb
  • salt
  • pepper

Utensils

  • frying pan
  • saucepan
  • food processor
  • oven
  • plastic wrap
  • fine grater
  • large bowl
  • whisk
  • cooking spoon
  • ovenproof frying pan
  • cutting board
  • knife

Enjoy with

Etna Rosso, 2011
Etna Rosso, with its light texture, intense minerality, and elegant fruit flavor, is the perfect wine pairing for lamb.

Nutrition per serving

Cal
866
Protein
47g
Fat
57g
Carb
13g

Step 1/11

Finely dice shallot.
  • 1 shallot
  • cutting board
  • knife

Finely dice shallot.

Step 2/11

Sauté shallots in butter for approx. 3 – 5 min. until translucent.
  • 60 butter
  • frying pan
  • cooking spoon

Sauté shallots in butter for approx. 3 – 5 min. until translucent.

Step 3/11

Using a food processor, roughly chop the pistachios.
  • 50 pistachios
  • food processor

Using a food processor, roughly chop the pistachios.

Step 4/11

In a large bowl, mix together the pistachios, breadcrumbs, egg, mustard, shallot and olive oil. Stir thoroughly to combine.
  • 50 breadcrumbs
  • 1 egg
  • 1 tbsp mustard
  • 5 tbsp olive oil
  • large bowl

In a large bowl, mix together the pistachios, breadcrumbs, egg, mustard, shallot and olive oil. Stir thoroughly to combine.

Step 5/11

Using a fine grater, grate nutmeg into pistachio mixture. Season to taste with salt and pepper. Stir well.
  • ¼ tsp nutmeg
  • salt
  • pepper
  • fine grater

Using a fine grater, grate nutmeg into pistachio mixture. Season to taste with salt and pepper. Stir well.

Step 6/11

Place pistachio mixture onto a large piece of plastic wrap. Form into a cylindrical shape and tightly wrap. Transfer to refrigerator and allow to set.
  • plastic wrap

Place pistachio mixture onto a large piece of plastic wrap. Form into a cylindrical shape and tightly wrap. Transfer to refrigerator and allow to set.

Step 7/11

Roughly chop green olives.
  • 250 green olives
  • cutting board
  • knife

Roughly chop green olives.

Step 8/11

Add chicken broth and rosemary leaves to a saucepan over medium-low heat and season with salt and pepper. Grate in nutmeg and bring to a boil.
  • 250 ml chicken broth
  • 3 sprigs rosemary
  • ¼ tsp nutmeg
  • salt
  • pepper
  • saucepan
  • fine grater

Add chicken broth and rosemary leaves to a saucepan over medium-low heat and season with salt and pepper. Grate in nutmeg and bring to a boil.

Step 9/11

Add polenta and stir constantly until the mixture thickens.
  • 60 polenta
  • whisk

Add polenta and stir constantly until the mixture thickens.

Step 10/11

Mix in olives and grate in Parmesan cheese. Stir well to combine and set aside.
  • 25 Parmesan cheese
  • fine grater

Mix in olives and grate in Parmesan cheese. Stir well to combine and set aside.

Step 11/11

Preheat oven to 180°C (350°F). In an ovenproof frying pan, heat up some olive oil and sauté the lamb over medium-high heat for approx. 3 – 5 min per side. Season to taste with salt and pepper. Remove pistachio mixture from plastic wrap. Spread on top of lamb. Place frying pan into preheated oven and cook at 180°C (350°F) for approx. 10 – 15 min. Enjoy with polenta!
  • 1 kg rack of lamb
  • olive oil
  • salt
  • pepper
  • oven
  • ovenproof frying pan
  • cutting board
  • knife

Preheat oven to 180°C (350°F). In an ovenproof frying pan, heat up some olive oil and sauté the lamb over medium-high heat for approx. 3 – 5 min per side. Season to taste with salt and pepper. Remove pistachio mixture from plastic wrap. Spread on top of lamb. Place frying pan into preheated oven and cook at 180°C (350°F) for approx. 10 – 15 min. Enjoy with polenta!