Pistachio crusted rack of lamb with rosemary polenta

Step 1/ 11

• ½ shallot

• cutting board
• knife

Finely dice shallot.

Step 2/ 11

• 30 g butter

• frying pan
• cooking spoon

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

Step 3/ 11

• 25 g pistachios

• food processor

Using a food processor, roughly chop the pistachios.

Step 4/ 11

• 25 g breadcrumbs
• ½ egg
• ½ tbsp mustard
• 2½ 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

• ⅛ 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

• 125 g green olives

• cutting board
• knife

Roughly chop green olives.

Step 8/ 11

• 125 ml chicken broth
• 1½ sprigs rosemary
• ⅛ 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

• 30 g polenta

• whisk

Add polenta and stir constantly until the mixture thickens.

Step 10/ 11

• 12½ g Parmesan cheese

• fine grater

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

Step 11/ 11

• ½ kg rack of lamb
• olive oil
• salt
• pepper

• oven
• ovenproof frying pan
• cutting board
• knife

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!

Enjoy your meal!