Pistachio crusted rack of lamb with rosemary polenta

Based on 15 ratings
Kitchen Stories Editors

Kitchen Stories Editors

Editorial Team

Difficulty

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

Ingredients

Servings:-4+
shallot
60 g butter
50 g pistachios
50 g breadcrumbs
egg
1 tbsp mustard
5 tbsp olive oil
½ 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
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
866
Protein
47 g
Fat
57 g
Carb
13 g
  • Step 1/11

    Finely dice shallot.
    • shallot
    • cutting board
    • knife

    Finely dice shallot.

  • Step 2/11

    Sauté shallots in butter for approx. 3 – 5 min. until translucent.
    • 60 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.
    • 50 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.
    • 50 g breadcrumbs
    • 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

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

    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.
    • 250 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.
    • 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

    Add polenta and stir constantly until the mixture thickens.
    • 60 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.
    • 25 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!
    • 1 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!