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Pistachio-Crusted Rack of Lamb with Warm Farro Salad (by Guest Chef Keith Di Lauro)A web-exclusive recipe from Italian Cooking and Living1 (8 chop) rack of lamb, frenched
1/2 cup dijion mustard
1 cup ground pistachios
1 cup fine dried bread crumbs
3 tablespoons olive oil
1 minced shallot
Salt and pepper to taste
1 tablespoon chopped garlic
1 tablespoon finely chopped fresh parsley
1 teaspoon chopped fresh thyme leaves
1 cup lamb, veal or beef stock ¼ cup red wine 2 cups farro grain 1 cup grape tomatoes (halved) ½ cup shredded fresh basil leaves 1 cup shaved parmesan cheese ½ cup toasted pine nuts ½ cup chopped red onions 3 tablespoons olive oil assorted steamed seasonal vegetables (baby carrots, sugar snap peas, baby squash etc…) 2 tablespoons butter
Preheat the oven to 400 degrees F.
Farro salad: Cook farro according to instructions. Drain and rinse with water. Add grape tomatoes, basil, red onion, pine nuts, parmesan cheese and olive oil to coat. Toss together and warm through.
Racks of lamb: Season the racks of lamb with salt and pepper. Place the racks, bone side up on the grill and cook for 2 minutes. Remove from the grill and cool. Smear each chop with Dijon Mustard. In a mixing bowl, combine the pistachios and bread crumbs with the olive oil. Season the crumbs with salt and pepper. Mix the crust thoroughly. Dredge each rack in the bread crumb mixture, coating each rack completely. Place the racks on a parchment lined baking sheet and place in the oven. Roast the chops for 10 to 15 minutes for medium rare. crumbs with the olive oil. Season the crumbs with salt and pepper. Mix the crust thoroughly. Dredge each rack in the bread crumb mixture, coating each rack completely. Place the racks on a parchment lined baking sheet and place in the oven. Roast the chops for 10 to 15 minutes for medium rare.
Sauce: In a large sauté pan, over medium heat, add 2 tablespoons olive oil and minced shallots. Cook for 2 minutes over low heat or until translucent. Add red wine, stock, herbs, and salt and black pepper, and bring to a boil. Reduce the heat and continue to cook for 5 minutes. Steam veggies until al dente and toss with butter and salt and pepper Remove the chops from the oven and rest for about 2 minutes before serving. Mound warm farro salad in middle of plate, place 2 chops and assorted vegetables. Spoon sauce over lamb, garnish and serve.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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