Recipe: Pistachio Crusted Lamb from Pier 22
SARASOTA, Fla. (WWSB) - Pistachio Crusted Lamb
By Chef Greg Campbell, Pier 22
Lamb Rack – 16 oz Trimmed
Dijon mustard – 2 T
Italian breadcrumbs – ¼ C
Olive oil – 2 T
Rosemary – 2 tsp
Chopped Pistachios – 2 T
Port wine Demi – ¼ C
Combine Breadcrumbs, olive oil, rosemary and pistachios in a small mixing bowl. Use a spoon to spread the Dijon mustard on the top of the lamb being careful to keep the bones clean. Spread the bread crumb mixture evenly and completely over the Dijon coating so you do not see any Dijon peeking through. Place on tray and in the oven at 400 degrees until desired temperature is achieved. 10 minutes for Rare and 20 min for well done.
Serve with: Creamer Potatoes – 5-6 oz, Asparagus – 3-4 ea.
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