Ingredients
4 Racks of lamb, trimmed
2 t. Herbes de Provence
2 T. Melted coconut oil *or ghee
1 1/4 Cup chopped unsalted pistachio nuts
2 T. Melted coconut oil *or ghee
2 t. Olive oil
6 T. Dijon mustard
Salt and ground black pepper to taste
Preparation
- Preheat oven to 400 °F (200 °C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
- Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to foil-lined baking sheet; set aside.
- Stir pistachios, coconut oil *or ghee, olive oil, and a pinch of salt and black pepper in a bowl.
- Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard.
- Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.
- Consider pairing with steamed veggies and roasted purple potatoes.
Recipe Resource: https://whatsgabycooking.com/pistachio-crusted-rack-of-lamb/
Resources
“Pistachio Nutrition Facts.” Accessed December 13, 2017: https://www.nutrition-and-you.com/pistachio.html
“Nuts and Seeds as sources of Alpha and Gamma Tocopherols.” Accessed December 14, 2017: https://www.ars.usda.gov/ARSUserFiles/80400525/Articles/AICR06_NutSeed.pdf
Nuts.com ” 5 Surprising Benefits of Pistachios.” Accessed December 14, 2017: https://nuts.com/healthy-eating/benefits-of-pistachios
University of Maryland Medical Center Complementary & Alternative Medicine Guide UMM.edu.
“Vitamin B6 (Pyridoxine)” Accessed 15 Dec 2017:
www.umm.edu/health/medical/altmed/supplement/vitamin-b6-pyridoxine
Photo Credit: Matt Armendariz