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
Transfer to work surface and let rest 10 minutes
2
Cut lamb between bones
3
Preheat oven to 400°F
4
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
5
Transfer mixture to mini processor
6
Add butter, cinnamon, and cumin and blend until coarse puree forms
7
Place processor bowl in freezer 10 minutes to firm butter slightly
8
Line small rimmed baking sheet with foil
9
Place lamb, bone side down, on sheet
10
Sprinkle with salt and pepper
11
Spread pomegranate butter over; sprinkle pistachios and panko over, pressing to adhere
12
Roast rack of lamb until instant-read thermometer inserted into side registers 135°F for medium-rare, about 30 minutes
13
Transfer to work surface and let rest 10 minutes
14
Cut lamb between bones
15
Drizzle with any juices from foil
16
Available in the Asian foods section of some supermarkets and at Asian markets
17
Preheat oven to 400°F
18
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
19
Transfer mixture to mini processor
20
Add butter, cinnamon, and cumin and blend until coarse puree forms
21
Place processor bowl in freezer 10 minutes to firm butter slightly
22
Line small rimmed baking sheet with foil
23
Place lamb, bone side down, on sheet
24
Sprinkle with salt and pepper
25
Spread pomegranate butter over; sprinkle pistachios and panko over, pressing to adhere
26
Roast rack of lamb until instant-read thermometer inserted into side registers 135°F for medium-rare, about 30 minutes
27
Drizzle with any juices from foil
28
Available in the Asian foods section of some supermarkets and at Asian markets
29
Available in the Asian foods section of some supermarkets and at Asian markets