Rack Of Lamb With Pistachio Mint Crumb Crust And Tangy Mint Sauce
|Dry white bread crumbs||1 Cup (16 tbs)|
|Grainy dijon style mustard||3 Tablespoon|
|Pistachio nuts||2 Tablespoon, chopped|
|Finely chopped fresh mint||2 Tablespoon|
|Finely chopped fresh parsley||1 Tablespoon|
|Freshly minced garlic||2 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Freshly ground pepper||To Taste|
|Defatted chicken/Beef broth||1⁄4 Cup (4 tbs)|
|Fresh mint||1⁄2 Cup (8 tbs), finely chopped (Do Not Substitute Dried)|
|Raspberry vinegar/Other sweet-tasting||3 Tablespoon|
|Snipped fresh chives||2 Tablespoon|
|Extra virgin olive oil||1 1⁄2 Tablespoon|
|Fresh mint sprig||2|
Preheat the oven to 425°F.
Place the lamb racks fat-side up in a roasting pan.
Combine the coating ingredients in a bowl and mix until well combined.
Pat the lamb dry with a paper towel and press the coating ingredients on top of the lamb, covering the entire surface.
Roast the lamb for 25 to 30 minutes, or until a meat thermometer registers 135 F for medium-rare.
Remove the racks to a platter and allow to stand for 10 minutes.
Combine the mint sauce ingredients in a food processor and pulse until combined.
Carve the lamb into chops and serve hot, accompanied by the mint sauce and garnished with sprigs of mint.