Okay, so this recipe is kind of going astray from my ‘pantry stable’ and frozen foods recipes…but how good does this look?! My local grocery store was carrying rack of lamb and I just had to show you guys what I do with it! This ‘Pistachio Parmesan Crusted Rack of Lamb With Mint Chimichurri’ recipe is fantastic for holidays and gatherings. Your guests will definitely ohh and ahh over the presentation, that’s for sure! The sweet pistachios are crushed with the sharp flavor of parmesan and the earthy piquancy of the herbs. And the mint chimichurri fulfills the necessity for acid.
Why is lamb frequently paired with mint?
If you have an English grandmother like I do, you will know that mint and lamb are thick as thieves. The same goes for mint and peas. Mint sauce has a long history in England, going all the way back to Elizabeth The First. Theory has it that a royal edict was put in place by Queen Elizabeth I to reduce the consumption of lamb, thereby aiding in the fight to save the wool industry. At the time the consumption of lamb was outweighing the need for sheering sheep in the wool industry, so Queen Elizabeth passed a law stating that lamb and mutton could only be eaten with bitter herbs. No proper English gentleman at the time would eat peasant food like mint sauce, so they were discouraged to eat lamb. It was traditionally served similar to a chimichurri, with chopped mint, castor sugar and vinegar. Pretty cool, huh!
Check out my ‘How To’ video here!
Pistachio and Parmesan Crusted Rack of Lamb With Mint Chimichurri
Equipment
- Food processor or blender
Ingredients
Ingredients for pistachio crusted lamb
- 1 cup shelled pistachios
- 1/2 cup Parmesan (I used powdered, but grated works just as well!)
- 1/2 tbsp cayenne pepper (skip this if you don't like spicy flavors)
- 1 tbsp paprika
- 1/2 cup fresh parsley
- 1/2 cup fresh mint
- 1 sprig fresh rosemary, removed from stem
- salt/pepper, to taste
- 1/2 cup truffle oil (or olive oil!)
- 1/2 cup dijon mustard
- 2 tbsp olive oil for searing
Ingredients for mint chimichurri
- 1 small red onion (shallot works too!)
- 1 clove garlic
- 1/2 small jalapeno, seeded (skip if you don't like spicy flavors!)
- 3/4 cup fresh parsley
- 3/4 cup fresh mint leaves
- 2 tbsp red wine vinegar
- 5 tbsp olive oil (I usually free hand this, add more/less as needed)
Notes
- Lamb can be a very tough piece of meat. Make sure you are purchasing it from a good source. I don’t recommend pre-frozen, as this seems to be tougher.
- Some recipes call for putting dijon on after searing, however I enjoy the crispy texture that adding the dijon before searing yields. Improvise to your own taste!
- Temp should be 120-130°F for medium-rare. This will vary greatly depending on the size of your lamb rack and your oven. Make sure to check with a cooking thermometer frequently!
- A great side for this dish is roasted potatoes!
Did you like my ‘Pistachio and Parmesan Crusted Rack of Lamb With Mint Chimichurri’ Recipe? If so, go check out my ‘Butternut Squash Boats With Sausage, Eggplant and Toasted Chick Peas‘ recipe!
Here is the ‘Cuisine Art Mini Food Processor‘ that I used in this recipe! It’s great because its small enough to be stored in small kitchen with limited counter top and cabinet space!
How amazing would this rack of lamb look on this ‘MacKenzie-Childs Courtly Check Platter‘?!
‘Instant Pot Electric Pressure Cooker‘
Cholula and Agave Seared Salmon