Pistachio & Dijon Crusted Rack of Lamb with Mint Chimmichurri and Rosemary infused Balsamic Glaze

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Pistachio & Dijon Crusted Rack of Lamb with Mint Chimmichurri and Rosemary infused Balsamic Glaze



Ingredients:
2 racks of lamb
1 tbsp dijon
1/2 cup ground pistachio
salt & pepper
1 tbsp vegetable oil

Balsamic Glaze:
1 cup balsamic vinegar
1 cup white sugar
2 rosemary sprigs

Mint Chimmichurri
1 bunch of mint
1 tbsp lime juice
1 tsp honey
1 garlic clove
1/2 red chilli (de-seeded)
1/2 cup olive oil

Method:

Add balsamic vinegar, sugar and sprigs to a pot. Reduce by half and set aside to cool.

Combine all ingredients for the chimmichurri in a blender and blend until all ingredients are incorporated. Adjust seasoning with salt and pepper and set aside.

Pre-heat oven to 430F. Cut chops from the racks of lamb, should be 7-8 per rack. In a frying pan on high heat add vegetable oil and sear each side until golden brown approximately 45 seconds a side. Remove to cool. Brush both sides of each chop with mustard and pat down firmly in ground pistachio. Bake on a baking tray for 3-4 minutes or until medium rare is reached. A meat thermometer should read 145F.
Allow to rest before serving and drizzle with balsamic glaze and the mint chimmichurri.