PISTACHIO CRUSTED RACK OF LAMB
The pistachio and mustard crust gives this lamb dish an interesting flavor and texture. Sure, rack of lamb is a little pricey, but no more so than other special occasion meats like prime rib, beef tenderloin, or goose. And, because rack of lamb is sold completely trimmed, you'll have virtually no waste.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
- Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
- Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.
Nutrition Facts : Calories 618.8 calories, Carbohydrate 10.3 g, Cholesterol 164.4 mg, Fat 39.8 g, Fiber 2.3 g, Protein 53.1 g, SaturatedFat 13.6 g, Sodium 651.7 mg, Sugar 1.8 g
PISTACHIO CRUSTED RACK OF LAMB WITH DATE COUSCOUS AND BAHARAT SPICED CARROTS
Baharat is a Middle Eastern spice blend that often includes black pepper and cumin in addition to other spices. This version leans Turkish with the addition of dried mint which is common.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 34
Steps:
- Preheat the oven to 400 degrees F.
- For the lamb: Melt 2 tablespoons of the butter and add to a bowl with the pistachios and panko. Mix thoroughly to combine and set aside.
- Heat a large cast-iron pan with some canola oil. Sprinkle the lamb liberally with salt and pepper on all sides. Sear the lamb, fat side down, until a crust forms and it begins to turn golden brown, 4 to 5 minutes. Flip the lamb and cook for another 3 to 4 minutes. Remove the lamb and place onto a sheet tray lined with a rack. Spread the mustard evenly over the top and sides of the rack of lamb. Pat the pistachio crust mixture onto the lamb, pressing down to ensure it's nicely adhered.
- Transfer the lamb to the oven and roast until the lamb reaches an internal temperature of 130 degrees F, about 20 minutes. Remove from the oven and allow to rest 10 minutes before slicing into double chops. Season the lamb chops with a sprinkle of salt.
- Heat a small saucepan over medium-high heat with some canola oil. Add the thyme, bay leaf, shallot and black peppercorns and cook, stirring occasionally, until the shallot begins to soften, 4 to 5 minutes. Add the garlic and red wine. Bring to a boil, then reduce to a simmer and cook until the wine has almost completely reduced, 5 to 6 minutes. Add the veal demi and bring back up to a boil. Then reduce to a simmer and cook until reduced by half, another 5 minutes or so. Strain the sauce through a fine-mesh strainer into a saute pan. Turn the heat to medium and bring to a simmer. Add the pomegranate molasses and continue to reduce the sauce until it's thickened, another 3 to 4 minutes. Remove from the heat and stir in the red wine vinegar and the remaining 1/2 tablespoon (1 1/2 teaspoons) butter.
- For the couscous: Heat a small saucepan over medium-high heat with the vegetable stock, dates, butter, cinnamon and salt to taste. Bring to a boil, then whisk in the couscous. Turn off the heat and cover. Allow to sit for 15 to 20 minutes. Fluff with a fork and season with more salt if necessary. Fold in the chervil, parsley and tarragon.
- For the carrots: To make the baharat spice, add the dried mint, cardamom, clove, coriander, cumin, nutmeg and pepper to a small bowl. Mix together to combine. Store in an airtight container for up to 2 months.
- Spread the carrots onto a sheet tray. Drizzle with olive oil and season with the homemade baharat spice mix. Transfer into the oven and roast until the carrots are lightly charred and tender, about 20 minutes.
- Serve the lamb and sauce alongside the roasted baby carrots and couscous.
PISTACHIO-CRUSTED MOROCCAN RACK OF LAMB WITH ISRAELI COUSCOUS
We were wondering what to do with our rack of lamb. Since we had some Ras el hanout, preserved lemon, pomegranate molasses, and pomegranate seeds, we prepared this with excellent results. I have never been to Morocco. But from what I have seen of recipes by Paula Wolfert, the preparation of Moroccan cuisine seems much more complicated than this. Your own Ras el hanout will be better than anything you find already prepared. And if you can find spices at an ethnic market, it will cost less, too. (Food.com has many very good Ras el hanout blends, including my own :-)) As for preserved lemon, guess where you can find a recipe? You guessed it--right here on Food.com. But I will also provide one at the end of this recipe
Provided by French Terrine
Categories Lamb/Sheep
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- Rinse rack of lamb under cold water and pat dry. Using a sharp knife, cut a few slits between the bones and into the meat. (This will allow some of the spice blend to penetrate into the meat) Brush with olive oil. Sprinkle with Ras el hanout and paprika. Allow to stand at room temperature while preparing the couscous.
- Rinse cilantro, parsley, and mint leaves. (Amounts listed above in ingredients are approximate, since I use a handful of each) Dry in paper towels, then roughly chop. Also roughly chop preserved lemon and dried apricot. **For most recipes that call for preserved lemon, thoroughly rinse off the salt and remove the pulp and seeds, using only the rind.** If you do not have preserved lemon, zest a whole lemon to add later while combining couscous ingredients.
- Grind pistachio nuts and combine with bread crumbs. (If your pistachios are salted, there is no need to add salt to the lamb before searing it).
- To prepare the Israeli couscous, melt butter in saucepan and sauté chopped onion until soft. Add the couscous and cook with the sautéed onion, then add the stock. If you do not have stock, use water. Bring to boil, then reduce heat. Cover and continue simmering about 8 minutes, until couscous is soft. Not all of the liquid will be absorbed. Empty contents into a fine-mesh strainer and rinse with cold water, rinsing off the starch that was released during simmering. Return the rinsed and drained couscous back into the saucepan and reheat slightly.
- Prepare your lamb: Preheat oven to 375. If your pistachio nuts are unsalted, sprinkle rack of lamb with salt. Using an oven-proof skillet, heat olive oil over moderately high heat. When oil is hot, sear the lamb rack until browned, about 5 minutes per side.
- Remove pan from heat. Slather both sides of lamb rack with pomegranate molasses. Then with meaty side of lamb rack up, pack nut crumb mixture on top. Place skillet in oven and roast until internal temp reaches 140 degrees F for rare, about 15-20 minutes. Then allow to stand a few minutes before carving.
- Combine couscous, preserved lemon or zest, apricot, pomegranate seeds, and chopped mint, cilantro, and parsley. If desired toss couscous with a splash of olive oil and a small amount of lemon juice from the zested lemon.
- Carve rack into 8 chops. Spoon couscous onto plate and arrange chops on top.
- ************************************************************************************************.
- Preserved lemon: You will need a glass jar with an air-tight seal. Combine ~ a tablespoon of coriander seed with ~ a tablespoon of fennel seed. Place 1 bay leaf and 1 cinnamon stick in the bottom of glass jar. Have a small bowl of Kosher salt nearby. Slice lemons in quarters ALMOST down to stem end, but leave intact. Place coriander and fennel seed inside lemon and also fill with salt. Place cut side down into glass jar, squeezing as many into the jar as you can. As you squeeze them, some of the lemon juice is released, but not enough to fill the jar. Just continue packing in as many lemons as you can and add additional salt between layers of lemon. Top off with freshly squeezed lemon juice. Then refrigerate for a month. I think this is Jamie Oliver's technique, but there are many out there. He has also suggested doing this with other citrus, like limes and mandarin oranges. Meyer lemons work nicely. Some techniques suggest a layer of olive oil on top, and this works well, too.
MOROCCAN RACK OF LAMB
This recipe includes 1 hr of standing time to bring it to room temp before roasting. It's very easy to do and yields a wonderful result!
Provided by Annacia
Categories Lamb/Sheep
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- About an hour before roasting, remove lamb from refrigerator.
- Trim excess fat.
- Stir oil with seasonings and garlic.
- Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.
- Place each rack as it is coated on a large baking sheet with shallow sides.
- Depending on pan size, bone ends may lay on pan edges.
- For even cooking, leave coated lamb at room temperature for 1 hour.
- Or lamb can be refrigerated, lightly covered, up to 1 day.
- Bring to room temperature before roasting.
- When ready to roast, preheat oven to 400F (200C).
- Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).
- Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.
Nutrition Facts : Calories 71.9, Fat 7.2, SaturatedFat 1, Sodium 196.6, Carbohydrate 2.3, Fiber 1, Sugar 0.1, Protein 0.5
HERB CRUSTED RACK OF LAMB WITH HARISSA SAUCE AND SAFFRON ISRAELI COUSCOUS WITH ZUCCHINI AND FENNEL
Steps:
- Preheat the oven to 400 degrees F.
- For the couscous: Set up a small pot of boiling water and season liberally with salt. Add the couscous and cook until al dente, 5 to 6 minutes. Drain and set aside.
- Heat a large saute pan with some oil over medium-high heat. Add the sliced fennel and onions and season with salt. Cook until softened and translucent, about 5 minutes. Add the zucchini and saute for 2 to 3 minutes. Add the chickpeas, saffron, chicken stock and cooked couscous. Cook, stirring occasionally, until most of the chicken stock has reduced, 4 to 5 minutes. Turn off the heat and toss in the chopped fennel fronds.
- For the lamb: Add the parsley, panko, pistachios, oil, rosemary and salt to taste to a bowl. Mix well to combine then set aside.
- Cut the rack of lamb in half so you have two pieces with four bones each. Sprinkle liberally with salt on all sides.
- Heat a large saute pan with some oil over medium-high heat until the oil shimmers. Sear the lamb, fat side down, until golden brown and a crust begins to form, about 5 minutes. Flip the lamb and sear on the underside as well as each side until golden brown, another few minutes each. Remove the lamb from the pan, place onto a sheet tray and discard the excess fat in the pan. Reserve the pan for the sauce. Place the rack of lamb into the oven and bake until the internal temperature reaches 130 degrees F on an instant-read thermometer when inserted into the center of the meat, 15 to 20 minutes.
- Remove from the oven and brush the top side of the racks evenly with the mustard. Press the pistachio herb crust onto the rack, ensuring the crust adheres to the mustard. Place the crusted rack of lamb back into the oven until the crust is golden and the lamb reaches 135 degrees F, about 5 minutes. Remove from the oven and allow to rest before slicing. Once rested, slice each lamb rack into double chops.
- To the same pan that the lamb was cooked in, add some oil, the fennel, onions, crushed red pepper and salt to taste. Saute until translucent, about 5 minutes. Add the tomatoes, garlic and harissa and stir to combine. Add the chicken stock and bring to a boil, then reduce to a gentle simmer and cook until the sauce reduces by half and has slightly thickened, about 10 minutes.
- Serve the sliced lamb alongside the couscous.
SEARED RACK OF LAMB WITH PISTACHIO TAPENADE
Provided by Anne Burrell
Categories main-dish
Time 40m
Yield 2 to 3 serving
Number Of Ingredients 10
Steps:
- To make the pistachio tapenade: In a food processor combine the pistachios, olives, capers, garlic, herbs and puree. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Reserve until ready to use.
- Remove 2 rib bones from the 8 rib rack to make it a 6-rib rack. Counting from either end remove the 2nd and 7th bone. This will create 6 even chops that are thicker than a normal lamb chop. Cut 6 even chops and season them generously with salt and allow them to sit for 10 to 15 minutes before cooking.
- Preheat oven to 425 degrees F.
- Coat a large saute pan generously with olive oil and bring to medium-high heat. When the oil is hot but not smoking, add the lamb chops and cook for about 2 minutes on each side to brown. If the pan begins to smoke, lower the heat. The chops should be beautifully caramelized on both sides. Remove the chops to a sheet pan and schmear generously with the pistachio tapenade. Place in preheated oven and cook another 4 to 5 minutes for medium rare. Remove chops from oven and let rest for at least 5 minutes before serving.
MOROCCAN LAMB WITH TOMATO & COUSCOUS
Tender lamb fillets coated with Moroccan spice, panfried and served with a tomato vegetable sauce on a bed of couscous. Adapted from a recipe from the Simply Great Meals Recipe Club website.
Provided by bluemoon downunder
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle the lamb with Moroccan spice. Heat the oil in a pan, add the lamb fillets and cook until the lamb is cooked as desired. Remove the lamb to a warm serving plate.
- Add the onion, garlic, red pepper and carrot to the pan and cook for 2-3 minutes.
- Add the tomatoes and juice, and the Baby Peas, stirring to combine. Cover and cook over a low heat for 10 minutes.
- Spoon the sauce onto the prepared couscous. Cut the lamb into slices and serve on top of the sauce.
Nutrition Facts : Calories 580.5, Fat 47.1, SaturatedFat 18.7, Cholesterol 111, Sodium 101.9, Carbohydrate 12.3, Fiber 3.1, Sugar 6.3, Protein 26.7
FRUITED ISRAELI COUSCOUS
Make and share this Fruited Israeli Couscous recipe from Food.com.
Provided by Charlotte J
Categories Grains
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium-high heat.
- Add onion, and sauté 5 minutes.
- Stir in currants, apricots, salt, broth, and cinnamon sticks; bring to a boil.
- Add couscous, and return to a boil.
- Cover, reduce heat, and simmer 15 minutes.
- Let couscous mixture stand 5 minutes.
- Discard cinnamon sticks.
- Stir in cilantro.
MOROCCAN LAMB WITH COUSCOUS
This recipe has been submitted for play in ZWT9 - Morocco. Recipe from cookbook: The Complete Illustrated Book of Herbs. Ras el hanout is a Mococcan mixture of 20 or more spices and herbs that usually includes cinnamon, cloves, lavender, orris root, cloves and turmeric. I have not tried this because it contains ingredients that I am allergic too, but it sounds wonderful. Posted here for you to try.
Provided by Baby Kato
Categories Lamb/Sheep
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Toast almond slivers in dry frying pan over medium heat, tossing until golden. Transfer to a small bowl, cool before using.
- Melt butter in large saucepan, saute garlic until softened. Add stock and saffron, bring to a boil.
- Stir couscous through boiling stock, remove sauce pan from heat: cover and stand 5 minutes until all stock is absorbed. Using a fork, seperate the couscous grains.
- Preheat grill to medium, rub sersoning and oil into lamb, grill 3 - 4 minutes per side, or until cooked to your liking. Remove from grill and set aside to rest, keep meat warm until needed.
- Cook red peppers and zucchini on grill for 2 - 3 minutes per side.
- Toss red peppers, zucchini, chickpeas and herbs through the warm couscous, top with sliced lamb and sprinkle with the almonds. Enjoy!
Nutrition Facts : Calories 880.2, Fat 47, SaturatedFat 19.4, Cholesterol 126.5, Sodium 483.6, Carbohydrate 71.2, Fiber 8.8, Sugar 5.6, Protein 41.6
SPICY LAMB WITH GARLIC COUSCOUS
A spicy Moroccan style dish. As the couscous has minimal cooking time the garlic flavour is quite strong, reduce the amount of garlic in the couscous or use some roasted garlic paste if you aren't keen on very garlicky food. This recipe came from the Home Beautiful magazine. The marinade also works well with chicken fillets.
Provided by EeeGee
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE LAMB.
- Trim off any fat.
- In a small bowl combine the chili, cumin, garlic and coriander.
- Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
- Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
- Remove from grill, sprinkle with a little sea salt and cover to keep warm.
- FOR THE COUSCOUS.
- Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
- Remove from the heat and stir in the couscous and oil.
- Cover and stand for about 5 minutes or until the liquid is absorbed.
- Fluff with a fork.
- TO SERVE.
- Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.
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- Preheat the oven to 400°. In the bowl of a mini processor, finely chop the pistachios with the thyme and rosemary. Add half of the olive oil and process to a paste; season with salt and pepper. Scrape half of the pistachio paste into a small bowl and stir in the remaining olive oil.
- Coat the lamb with half of the remaining pistachio paste. Wrap the pancetta slices around the lamb, between the bones, leaving the bones exposed. Spread the remaining pistachio paste over the pancetta and set the rack in a small roasting pan. Roast the rack for about 40 minutes, or until an instant-read thermometer inserted in the center of the meat registers 130° for medium-rare. Transfer the lamb to a cutting board and let rest for 5 minutes. Reserve the pan drippings.
- Meanwhile, spoon 1 teaspoon of the rendered pancetta fat from the roasting pan into a medium skillet and heat until shimmering. Add the scallions and cook over high heat until softened and browned in spots, about 4 minutes. Carve the lamb rack into four 2-chop servings and transfer them to plates along with the scallions. Drizzle the pistachio pesto all around and serve right away.
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