Pistachio crusted rack of lamb /Καρε’ αρνακι με κρουστα φυστικι/ Carrè di agnello in crosta di pistacchi
Ingredients: 1 rack of lamb , thyme , lavander ,rosemary, salt , black pepper , 1 cup chopped pistachio , 50 gr melted butter , mustard, oil 1 cup
Method: Preheat oven to 400° F (200°C)
1.Mix all herbs (fine chopped) , salt , pepper and melted butter -all together. Season lamb with the mix
2. Heat oil in a large skillet. Cook lamb on all sides until is brown.Take meat off the heat
3.Spread mustard on a rack and put pistachio on top of mustard
4. Bake it until crusty (about 20- 25 min)
Serve with blue potato mash , grated tangerine peel and fresh “Villa Antinori Rosso” wine
Blue potato mash
Ingredients: 4 blue potatoes “Vitelotte” , 200 gr Philadelphia cheese,
100 ml hot milk , herbs , salt
Method: Place potatoes in a saucepot. Cover with water and bring to boil.
Cook until tender.
Slice the potatoes in half and remove the peel
Stir in the hot milk , Philadelphia , chopped herbs and mash everything together well, until you have a smooth and homogeneous violet mash. Season to taste
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