Pistachio Crusted Rack of Lamb
Paired with Grant Burge The Holy Trinity 2007, Australia
French cut rack of lamb, encrusted with a blend of pistachio, herbs and Dijon, is the perfect partner for Grant Burge The Holy Trinity 2007.
A blend of Grenache, Shiraz and Mourvedre, the wine offers lots of intense fruit with a touch of pepper and spice.
Fine tannins and good acidity allow the wine to stand up to the richness of this dish giving a full lingering finish. Serve the lamb with a side of herb roasted new potatoes.
Serves 4
( 2 ribs per person)
Ingredients
8 tbsp Panko bread crumbs
2 1/2 tbsp finely chopped pistachios
1/2 tsp lemon zest
1 tbsp finely chopped parsley
2 tbsp lemon juice
1/2 tsp salt, divided
2 tbsp finely chopped chives
2 tbsp finely chopped fresh mint
1 tbsp Dijon mustard
1 clove garlic, minced
1 1/2 lb French cut racks of lamb (about 8 ribs) trimmed
Instructions
Preheat oven to 425F.
Combine the Panko and pistachio, you should have about 2/3 cup.Add the lemon zest, parsley, lemon juice and 1/4 tsp salt.
Sear the lamb over high heat on both sides. Spread the mustard mixture evenly over the meaty portion of the lamb rack then carefully pat the breadcrumb mixture into the mustard mixture.
Place the lamb on a baking sheet lined with parchment.
Bake at 425 F for 35 minutes or until a meat thermometer registers 145 F (medium rare) to 160 F(medium). Let stand covered in foil for about 10 minutes before serving.
Cut rack into ribs to serve.
Herb Roasted New Potatoes
2 shallots, chopped
2 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1/2 tsp fennel seed, crushed
3 tbsp olive oil
3 tbsp white balsamic vinegar
1 1/2 lb. red new potatoes cut in half
Preheat oven to 400 F.
In a large bowl mix together the first 6 ingredients.
Add the potatoes, toss to coat.
Spread the potatoes in a single layer on a parchment lined baking sheet. Season with salt and pepper.
Roast until tender and golden, 45 to 55 minutes.
Recipe created by Christie Pollard for Trialto Wine Group
