Pistachio Crusted Lamb

Just because the weather is cold and gloomy doesn’t mean your food at home has to be too. We suggest this lovely pistachio crusted lamb with pan roasted carrots.


Rack of lamb: 1 frenched
– Salt & pepper for seasoning – 3 T dijon mustard
Pistachio Crust:
– 1/4 cups cracked pistachios
– 1 cup homemade croutons
– 1 t salt
– 1 t black pepper
– 5 springs parsley
– 1 T olive oil
Sautéed Heirloom Carrots: 6 half sliced carrots
– 2 T sweet cream butter
– 1 t salt
– 1/2 t white pepper
Fondant Potatoes: 2 large russet potato
– 2 T salted butter
– Salt and pepper to season – 2 sprigs thyme
– 1 garlic bulb, crushed
Red Wine Jus Líe:
– 1 plum tomato, quartered -Black peppercorns, 15
– 1 shallot, minced
– 3 sprigs thyme
– 1/2 cup stock
-1/4 cup red wine – 2 T butter, to finish sauce

Equipment: Cutting board, chefs knife, 2 inch circle cutter, 3 sauté pans, small pot, sheet tray with rack


Preheat oven to 425

Pistachio Crust:
– Add croutons, pistachios, parsley, salt, pepper and oil to food processor and blend on medium speed until almost powder forms and a vibrant green. Set aside.
Fondant Potatoes:
– Peel potato and cut lengthwise to make potato approximately 1 1/2 inch thick – Use round cutout to cut 2 potato rounds.
– Add 2 T of butter to pan over medium heat along with crushed garlic and thyme
– Add potatoes to pan and cook until golden brown on the bottom
– Flip potatoes and place pan in oven approximately 8 minutes, let rest once
ready to serve
NOTE: recommended cooked alongside rack of lamb

Rack of Lamb:
– Season lamb rack with salt and pepper
– Add oil to pan with high flame -Sear lamb on all 4 sides
-After few minutes remove and place lamb on sheet tray with rack Set pan aside
– Brush lamb with dijon and coat with pistachio crumb
– Place lamb in oven and bake for 12 minutes
Sautéed Heirloom Carrots: – Peel and sliced carrots in half
– Add butter to sauté pan over medium heat
– Add carrots
– Season with salt, pepper, garlic and thyme
– Toss carrots around in pan until carrots are getting golden
marks and are tender
– Remove from heat once tender and set aside until ready to serve
Red Wine Jus Líe:
– Add butter to pan over medium high heat (pan used to sear lamb)
– Sweat shallots in pan until translucent
– Add quartered tomato and thyme to pan
– Add wine to pan with black pepper and reduce in thirds. Add stock and reduce until coats back of spoon. Mount with butter.
– Strain sauce and set aside to garnish finial plate with

Serve, Eat, Enjoy

We hope this recipe brings a little cheer to those gloomy cold days. And if of age, share with a luscious Australian Shiraz. Enjoy.

Written by: Tim Roberts

Edited by: Nash Reba

Woodwork: AJ DeRosa




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.