RECIPE

Pistachio-Crusted Rack of Lamb with Roasted Winter Vegetables

Recipe Created For Shallow Round Dutch Oven

Main Course

Lamb

Cook Time

Under 2 hours

Serving Size

Cook Mode

INGREDIENTS

Lamb & Crust:

2 racks of lamb (8 bones each), frenched
Salt and freshly ground black pepper, to taste
4 tbsp (60 ml) olive oil, divided
3 tbsp (45 ml) Dijon mustard
½ cup (60 g) shelled unsalted pistachios
½ cup (50 g) panko breadcrumbs
¾ cup (20 g) finely chopped fresh parsley
2 tbsp (30 ml) chopped fresh rosemary
2 garlic cloves, finely grated or minced
Zest of 1 lemon

Winter Vegetable Base:

2 carrots, peeled and sliced on the bias
2 parsnips, peeled and sliced on the bias
1 cup (150 g) Brussels sprouts, halved (blanching optional)
1½ cups (225 g) baby potatoes, halved if large (blanching optional)
2 shallots, peeled and quartered
2 tbsp (30 ml) olive oil
Salt and freshly ground black pepper, to taste

EQUIPMENT

INGREDIENTS

Lamb & Crust:

2 racks of lamb (8 bones each), frenched
Salt and freshly ground black pepper, to taste
4 tbsp (60 ml) olive oil, divided
3 tbsp (45 ml) Dijon mustard
½ cup (60 g) shelled unsalted pistachios
½ cup (50 g) panko breadcrumbs
¾ cup (20 g) finely chopped fresh parsley
2 tbsp (30 ml) chopped fresh rosemary
2 garlic cloves, finely grated or minced
Zest of 1 lemon

Winter Vegetable Base:

2 carrots, peeled and sliced on the bias
2 parsnips, peeled and sliced on the bias
1 cup (150 g) Brussels sprouts, halved (blanching optional)
1½ cups (225 g) baby potatoes, halved if large (blanching optional)
2 shallots, peeled and quartered
2 tbsp (30 ml) olive oil
Salt and freshly ground black pepper, to taste

EQUIPMENT

Preheat the oven to 400°F (200°C), or 375°F (190°C) convection.
In a food processor, pulse pistachios, panko, parsley, rosemary, garlic, and lemon zest until coarsely combined. Set aside.
In the 6.2 L Shallow Round Dutch Oven, heat 2 tbsp olive oil over medium heat. Add the carrots, parsnips, Brussels sprouts, potatoes, and shallots. Season with salt and pepper and cook, stirring occasionally, for 8–10 minutes until lightly browned. Transfer the Dutch oven to the oven and roast the vegetables uncovered for 15 minutes.
While the vegetables roast, pat the racks of lamb dry and season generously with salt and pepper. In a 30 cm Iron Handle Skillet, heat 2 tbsp olive oil over medium-high heat. Sear the lamb on all sides until browned, 2–3 minutes per side. Work in batches if necessary. Remove from the heat and let cool slightly.
Brush the meaty sides of the lamb with Dijon mustard. Press the prepared crust onto the mustard-coated lamb, gently pressing to adhere.
After the vegetables have roasted for 15 minutes, remove the Dutch oven from the oven. Nestle the crusted lamb bone-side down on top of the vegetables. Return to the oven and roast uncovered for 20–25 minutes, or until a thermometer inserted into the thickest part of the meat reads 125–130°F (52–54°C) for medium-rare. Rest for 10 minutes before slicing.

Slice between the bones to create individual lamb chops. Serve over the roasted winter vegetables with a wedge of lemon on the side. Resting the lamb helps retain juices for tender slices.