Ingredients
- 1 package New Zealand Spring Lamb Frenched Rack
- ⅓ cup shelled pistachios
- 1 tbsp grated Parmesan cheese
- 1 tbsp fresh rosemary
- 3-4 garlic cloves
- 3 tbsps olive oil
- 1 tsp sea salt
- 1 tbsp Dijon mustard
Directions
- Preheat your oven to 400°F (200°C).
- In a food processor, combine pistachios, Parmesan cheese, fresh rosemary, and garlic. Pulse until you achieve a coarse mixture.
- Rub the lamb rack with olive oil, sea salt & Dijon mustard, ensuring it’s evenly coated.
- Press the pistachio-Parmesan mixture onto the lamb rack, creating a generous crust.
- To prevent the lamb rack bones from burning, wrap them in foil.
- Put the lamb rack in the preheated oven.
- Roast the lamb at 400°F for approximately 30 minutes. Keep an eye on it to ensure it cooks to your desired level of doneness.
- Once done, remove the lamb from the oven and let it rest for a few minutes. This allows the juices to redistribute, keeping the meat juicy.
- Slice the lamb rack between the bones into individual chops.
- Plate the lamb chops alongside the whipped feta roasted carrots and radicchio pear salad for a complete and delicious Easter feast.
Recipe Credits: @champagneang
