Pistachio crusted rack of lamb with rosemary polenta

Pistachio-crusted-rack-of-lamb-with-rosemary-polenta-11
I was surprised by how easy it is to prepare a succulent and impressive Easter lamb – even as a cooking novice.

 

Difficulty: Medium

Time: 45 min. preparation time, 15 min. baking time

Nutrition: Calories ca 866 / Protein 47g / Carbohydr. 13g / Fat 57g

Ingredients (4 servings)

1shallot
60 gbutter
50 gpistachios
50 gbreadcrumbs
1egg
1 tbspmustard
5 tbspolive oil
0.5 tspwhole nutmeg (divided)
250 ggreen olives
250 mlchicken broth
3 sprigsrosemary (leaves)
60 gpolenta
25 gParmesan cheese
1 kgrack 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

Wine Tip

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

Step 1

Pistachio crusted rack of lamb with rosemary polenta

Finely dice shallot.

cutting board, knife

1 shallot

Step 2

Pistachio crusted rack of lamb with rosemary polenta

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

frying pan, cooking spoon

60 g butter

Step 3

Pistachio crusted rack of lamb with rosemary polenta

Using a food processor, roughly chop the pistachios.

food processor

50 g pistachios

Step 4

Pistachio crusted rack of lamb with rosemary polenta

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

large bowl

50 g breadcrumbs / 1 egg / 1 tbsp mustard / 5 tbsp olive oil

Step 5

Pistachio crusted rack of lamb with rosemary polenta

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

fine grater

0.25 tsp nutmeg / salt / pepper

Step 6

Pistachio crusted rack of lamb with rosemary polenta

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

Step 7

Pistachio crusted rack of lamb with rosemary polenta

Roughly chop green olives.

cutting board, knife

250 g green olives

Step 8

Pistachio crusted rack of lamb with rosemary polenta

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.

saucepan, fine grater

250 ml chicken broth / 3 sprigs rosemary / 0.25 tsp nutmeg / salt / pepper

Step 9

Pistachio crusted rack of lamb with rosemary polenta

Add polenta and stir constantly until the mixture thickens.

whisk

60 g polenta

Step 10

Pistachio crusted rack of lamb with rosemary polenta

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

fine grater

25 g Parmesan cheese

Step 11

Pistachio crusted rack of lamb with rosemary polenta

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!

oven, ovenproof frying pan, cutting board, knife

1 kg rack of lamb / olive oil / salt / pepper