| Ingredients for Marinade |
1 cup Extra Virgin Olive Oil
1/3 cup Balsamic Vinegar
1/8 cup Red Wine
2 sprigs fresh Rosemary, chopped
2 tbsp fresh Italian Parsley, chopped
3 tbsp fresh Basil, chopped
3/4 tbsp Kosher Salt
fresh Ground Pepper, to taste
1 tbsp Honey
1 tbsp Dijon Mustard
1 tbsp Shallots, minced
1/2 tbsp Garlic, minced
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| Ingredients for Honey Mustard Coating |
1/2 cup Dijon Mustard
1/4 cup Honey
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| Ingredients for Pistachio Crust |
1 cup Shelled Pistachios
1/2 cup Bread Crumbs of your choice
Salt & Pepper, to taste
|
| Method for Marinade |
• Whisk together all of the ingredients in a
medium size bowl. Then pour over the lamb.
• Cover and let marinate in the refrigerator for at
least 4 hours. It will be even better if you can
marinate overnight
|
| Method for Honey Mustard Coating |
• Combine 1/2 cup Dijon Mustard and 1/4 cup
honey and whisk until fully incorporated.
• (This may be prepared a couple of days ahead
of time.)
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| Method for Pistachio Crust |
• In a food processor, pulse the pistachios until fine
and then add the bread crumbs.
• Pulse until incorporated. Season with the salt
and pepper.
• (This may also be prepared days ahead of time.)
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| To Plate |
• Preheat the oven to 375 degrees.
• For preparation you should use a non-stick pan and
have vegetable oil on hand. Remove the lamb from
the marinade and dip in the honey mustard until
just coated. Then dredge in the pistachio crust until
lightly coated. (If using rack of lamb only crust the
top side.)
• Heat your pan over a medium high heat add about
3 tbsp of oil. Add the lamb and sear until slightly
golden brown on both sides.
• Put the lamb in an oven safe dish and finish in the
oven for 10 minutes. Remove from the oven and let
sit for a minute or two before slicing. If using strip
loin, slice to your desired thickness.º If using a rack
slice either between each bone or every two bones.
• Serve with either whipped or roasted potatoes and
a vegetable of your choice.
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