Filter
Top Products
12
Pistachio Crusted Rack of Lamb
This delicious lamb is perfect for a special occasion.
Hazelnuts work just as well as pistachios.
Makes 2 servings
½ cup shelled pistachios, roasted and salted
2 garlic cloves, peeled and crushed
2 thyme sprigs
2 tablespoons plus 1 teaspoon olive oil
1 lamb rack, approximately 1.5 pounds, frenched*
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
½ teaspoon Dijon style mustard
Place pistachios in the bowl of the Cuisinart
®
Spice & Nut Grinder. Chop the nuts by pulsing
until roughly chopped. Remove chopped nuts and reserve on a plate.
In a shallow bowl that can accommodate the lamb, place the garlic, thyme, and 2 tablespoons
of olive oil. Place lamb in the bowl. Liberally rub the lamb with the oil and sprinkle it all over
with the salt and pepper. Let stand for about 30 minutes.
Preheat oven to 400°F.
Place a skillet over medium high heat and add the remaining olive oil. When oil is hot and just
about smoking, add the lamb. Brown both sides of the lamb well, about 5 minutes per side. If
oil begins to smoke, reduce the heat slightly.
Once lamb is well browned, rub the meat with the mustard. Roll both sides of the meat in
the reserved chopped nuts to create a crust. Transfer rack to a baking sheet and place in
preheated oven. Roast lamb for about 12 to 15 minutes. Lamb is medium rare when an
instant-read thermometer reads 130°F.
Allow lamb to rest out of the oven for 10 minutes before cutting.
To serve, cut individual chops by using a sharp knife to cut between each rib.
*Any butcher can trim the lamb this way.
Nutritional information per serving:
Calories 320 (77% from fat) • carb. 10g • pro. 10g • fat 28g
sat. fat 6g • chol. 15mg • sod. 440mg • calc. 46mg • fiber 3g
Crab and Seafood Seasoning
This seasoning can be very versatile – perfect in crab cakes
but also a great seasoning for poultry and French fries!
Makes about ¼ cup
1 tablespoon celery seed
1 tablespoon black peppercorns
½ teaspoon mustard seeds
4 whole cardamom pods, hulled, casings discarded
4 bay leaves, torn into 3 to 4 pieces