Extremely inviting , flavorful & delicious rack of lamb. Green crust outside, juicy pink inside. A colorful idea for Easter. Incredibly easy recipe in 4 simply steps. Enjoy!
Ingredients: 2 large racks of lamb cut in half with their bones per serving
salt – ground pepper – olive oil – 2 tablespoons Dijon or other mustard of your choice
For the crust:
- 1/2 cup dry breadcrumbs
- 1/2 cup grated parmesan
- sprig of parsley
- sprig of mint
- sprig of thyme
- sprig of rosemary
- sprig of basil
- 1 garlic clove
- CRUST: Place all ingredients for the crust into a blender and pulse several times until is homogeneous green. Set aside.
Preheat oven to 200°.
Sprinkle lamb with salt and pepper. Heat some olive oil in a large non stick skillet over medium-high heat.
Add 1 lamb rack to pan and “seal it “. Cook few minutes (about 4min) on each side enough to develop color. Remove lamb from pan. Repeat with remaining lamb rack.
2. Brush Dijon mustard over every side of each rack ,
3. Then press green breadcrumb mixture all over.
4.Transfer the pan with the lamb into the oven and bake for 7-8 min.
Let stand 10 min, then cut into chops. Serve with herb roasted baby potatoes, stuffed mushrooms and a fresh glass of Leone Rosso wine, doc Orcia 2010 (By Donatella’s Cinelli Colombini factory). Enjoy a happy Easter!
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