Pistachio crusted rack of lamb with rosemary polenta
Difficulty: Medium
Time: 45 min. preparation time, 15 min. baking time
Nutrition: Calories ca 866 / Protein 47g / Carbohydr. 13g / Fat 57g
Ingredients (4 servings)
| 1 | shallot |
| 60 g | butter |
| 50 g | pistachios |
| 50 g | breadcrumbs |
| 1 | egg |
| 1 tbsp | mustard |
| 5 tbsp | olive oil |
| 0.5 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
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
Finely dice shallot.
cutting board, knife
1 shallot
Step 2
Sauté shallots in butter for approx. 3 – 5 min. until translucent.
frying pan, cooking spoon
60 g butter
Step 3
Using a food processor, roughly chop the pistachios.
food processor
50 g pistachios
Step 4
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
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
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
Roughly chop green olives.
cutting board, knife
250 g green olives
Step 8
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
Add polenta and stir constantly until the mixture thickens.
whisk
60 g polenta
Step 10
Mix in olives and grate in Parmesan cheese. Stir well to combine and set aside.
fine grater
25 g Parmesan cheese
Step 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!
oven, ovenproof frying pan, cutting board, knife
1 kg rack of lamb / olive oil / salt / pepper