Pistachio crusted rack of lamb with rosemary polenta

Pistachio crusted rack of lamb with rosemary polenta

Based on 20 ratings
Team

Team

Community member

Difficulty

Medium 👍
45
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings2
½
shallot
30 g
butter
25 g
pistachios
25 g
breadcrumbs
½
egg
½ tbsp
mustard
tbsp
olive oil
¼ tsp
whole nutmeg (divided)
125 g
green olives
125 ml
chicken broth
sprigs
rosemary (leaves)
30 g
polenta
12½ g
Parmesan cheese
½ kg
rack of lamb
salt
pepper
MetricImperial

Utensils

cutting board, knife, frying pan, cooking spoon, food processor, large bowl, fine grater, plastic wrap, saucepan, whisk, oven, ovenproof frying pan

How-To Videos

how-to-grate-nutmeg

How to grate nutmeg

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal866
Protein47 g
Fat57 g
Carb13 g
  • Step 1/11

    Finely dice shallot.
    • ½ shallot
    • cutting board
    • knife

    Finely dice shallot.

  • Step 2/11

    Sauté shallots in butter for approx. 3 – 5 min. until translucent.
    • 30 g butter
    • frying pan
    • cooking spoon

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

  • Step 3/11

    Using a food processor, roughly chop the pistachios.
    • 25 g pistachios
    • food processor

    Using a food processor, roughly chop the pistachios.

  • Step 4/11

    In a large bowl, mix together the pistachios, breadcrumbs, egg, mustard, shallot and olive oil. Stir thoroughly to combine.
    • 25 g breadcrumbs
    • ½ egg
    • ½ tbsp mustard
    • 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

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

    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

    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

    Roughly chop green olives.
    • 125 g green olives
    • cutting board
    • knife

    Roughly chop green olives.

  • Step 8/11

    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.
    • 125 ml chicken broth
    • sprigs rosemary
    • 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

    Add polenta and stir constantly until the mixture thickens.
    • 30 g polenta
    • whisk

    Add polenta and stir constantly until the mixture thickens.

  • Step 10/11

    Mix in olives and grate in Parmesan cheese. Stir well to combine and set aside.
    • 12½ g Parmesan cheese
    • fine grater

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

  • Step 11/11

    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!
    • 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!

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!