1/2cupParmesan (I used powdered, but grated works just as well!)
1/2tbspcayenne pepper(skip this if you don't like spicy flavors)
1tbsppaprika
1/2cupfresh parsley
1/2cupfresh mint
1sprigfresh rosemary, removed from stem
salt/pepper, to taste
1/2cuptruffle oil (or olive oil!)
1/2cupdijon mustard
2tbspolive oil for searing
Ingredients for mint chimichurri
1smallred onion (shallot works too!)
1clovegarlic
1/2smalljalapeno, seeded(skip if you don't like spicy flavors!)
3/4cupfresh parsley
3/4cupfresh mint leaves
2tbspred wine vinegar
5tbspolive oil(I usually free hand this, add more/less as needed)
Instructions
Instructions for Pistachio and Parmesan Crusted Rack of Lamb
Preheat oven to 450 degrees
Combine pistachio, parmesan, cayenne (optional), paprika, parsley, mint, rosemary and salt/pepper in a food processor or blender. Pour truffle oil (or olive oil) over the top and process until a paste forms.
Now take your rack of lamb and brush dijon mustard over the meaty parts.
Heat olive oil in large skillet. Place lamb in skillet and cook over high heat on each side for about 2 minutes, until the meat begins to change color (color means flavor!). You may have to do this in 2 batches depending on the size of the rack.
Remove the lamb from the skillet and let sit about 2 minuets until cool enough to handle. Smear pistachio parmesan paste over both sides of the rack, excluding the bones with no meat on them.
Place concave side down (inside of ribs) on a parchment paper lined baking sheet, and bake in the oven for 30 minutes for rare and 35 minutes for medium. (depending on the size of the rack, these times will vary)
Instructions For Mint Chimichurri
Combine red onion, garlic, jalapeno (optional), parsley, mint, red wine vinegar and olive oil in food processor. Process until evenly chopped. Place in serving bowl and serve on the side with lamb when done!
Notes
Tips:
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!
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