Pistachio-Crusted Rack Of Lamb
Serves: 6
Fatima Kris
1 January 1970
Based on User reviews:
34
Spice
50
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Cut lamb between bones
2
Preheat oven to 400°F
3
Boil pomegranate juice, currants, and garlic in medium skillet until liquid is syrupy and mixture is reduced to 1/4 cup, stirring often, about 10 minutes
4
Transfer mixture to mini processor
5
Add butter, cinnamon, and cumin and blend until coarse puree forms
6
Place processor bowl in freezer 10 minutes to firm butter slightly
7
Line small rimmed baking sheet with foil
8
Place lamb, bone side down, on sheet
9
Sprinkle with salt and pepper
10
Spread pomegranate butter over; sprinkle pistachios and panko over, pressing to adhere
11
Roast rack of lamb until instant-read thermometer inserted into side registers 135°F for medium-rare, about 30 minutes
12
Transfer to work surface and let rest 10 minutes
13
Cut lamb between bones
14
Drizzle with any juices from foil
15
Available in the Asian foods section of some supermarkets and at Asian markets
16
Preheat oven to 400°F
17
Boil pomegranate juice, currants, and garlic in medium skillet until liquid is syrupy and mixture is reduced to 1/4 cup, stirring often, about 10 minutes
18
Transfer mixture to mini processor
19
Add butter, cinnamon, and cumin and blend until coarse puree forms
20
Place processor bowl in freezer 10 minutes to firm butter slightly
21
Line small rimmed baking sheet with foil
22
Place lamb, bone side down, on sheet
23
Sprinkle with salt and pepper
24
Spread pomegranate butter over; sprinkle pistachios and panko over, pressing to adhere
25
Roast rack of lamb until instant-read thermometer inserted into side registers 135°F for medium-rare, about 30 minutes
26
Drizzle with any juices from foil
27
Available in the Asian foods section of some supermarkets and at Asian markets
28
Available in the Asian foods section of some supermarkets and at Asian markets
29
Transfer to work surface and let rest 10 minutes