Rack of lamb is a show-stopping centerpiece for any special meal. This Mediterranean-inspired herb crusted rack of lamb brings together the rich, tender meat of lamb with the earthy, nutty flavor of pistachios. All of it complemented by the zesty notes of sumac and fresh herbs.
Ingredients:
2 Racks of lamb , about 2 lbs each
▢8 cloves Garlic
▢1 cup Parsley
▢1 cup Cilantro
▢1 tsp Salt
▢2 tsp Sumac
▢¼ tsp Black pepper
▢¼ cup Olive oil
▢1 cup Pistachios
Instructions:
Preheat the oven to 400°F. Pat the rack of lamb dry with paper towels and let it come to room temperature for about 30 minutes.
Using a sharp knife, gently score the fatty side of the rack of lamb into diamonds for even roasting. Make sure not to cut through the meat.
In a food processor, pulse the pistachios until finely chopped but not pasty. Set aside. In the same food processor, pulse the garlic, parsley, cilantro, salt, black pepper, sumac, and olive oil until well combined but not pureed. This forms a thick, flavorful herb paste.
Spread the herb mixture over the fat side of the lamb. Press the chopped pistachios onto the paste evenly to create a thick, even crust.
Place the racks on a baking sheet.
Roast in the preheated oven for 25-30 minutes for medium-rare to medium (internal temperature of 135°F). Tent the lamb with aluminum foil and let it rest for 10 minutes before slicing to allow the juices to redistribute.
Slice between the bones and serve on a platter. Garnish with fresh herbs for added presentation
if you’re planning to make something other than turkey for Thanksgiving you’ve got to try my rack of lab it is so easy and it’s absolutely delicious such a show stopper and everyone loves it cutting slits on the lamp will help it marinate a lot better chop the pistachios finally and set it aside and next make the marinade by chopping some parsley some cilantro salt sumac garlic black pepper and olive oil blend until a paste forms and spread this over the rack of lamb at this point you can let the lamb SE for a few hours or cook it right away top the lamp with the crushed pistachios and roast it in the oven at 400 for 25 minutes for medium you can roast it longer if you would like it to cook more this is so easy and simple such a show stopper give it a try and as always enjoy