Pistachio crusted rack of lamb with rosemary polenta

Step 1/11

• 1 shallot

• cutting board
• knife

Finely dice shallot.

Step 2/11

• 60 g butter

• frying pan
• cooking spoon

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

Step 3/11

• 50 g pistachios

• food processor

Using a food processor, roughly chop the pistachios.

Step 4/11

• 50 g 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

• 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

• 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

• 250 g green olives

• cutting board
• knife

Roughly chop green olives.

Step 8/11

• 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

• 60 g polenta

• whisk

Add polenta and stir constantly until the mixture thickens.

Step 10/11

• 25 g Parmesan cheese

• fine grater

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