Main Dishesclosetcooking
Pistachio Crusted Rack of Lamb with a Pomegranate Port Sauce
With Easter quickly approaching, I have been keeping an eye out for ideas for a nice holiday dinner. Over the last few years I have been associating lamb with Easter and when I saw this
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- oven
📝 Preparation Steps
1
Mix the pistachios, bread crumbs, lemon zest and lemon juice in a bowl.
lemon zest1 teaspoonlemon juice3 tablespoons
2
Mix the mustard, mint and garlic in another bowl.
mint (chopped)2 tablespoonsgarlic (chopped)2 cloves
3
Heat the oil in a large pan.
oil1 tablespoon
4
Season the lamb with salt and pepper.
5
Brown the lamb in all sides on high heat, about ⏱️ 2 minutes per side.
6
Spread the mustard mixture over the lamb.
7
Press the breadcrumb mixture into the mustard.
8
Bake in a preheated 425F/220C oven until a meat thermometer reads 140-150F, about ⏱️ 10-20 minutes.
9
Remove form oven cover and let rest for ⏱️ 10 minutes.
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