Pistachio-Encrusted Rack of Lamb

Pistachio-Encrusted Rack of Lamb
Photo by Becky Luigart-Stayner

Ingredients

  • Mint sprigs (optional)
  • 3 (1-ounce) slices day-old white bread
  • ¼ cup lemon juice
  • 2 ½ tablespoons finely chopped fresh parsley
  • 2 garlic cloves, minced
  • 2 ½ tablespoons Dijon mustard
  • ¼ cup finely chopped fresh mint
  • + 6 more ingredients
    • ¼ cup finely chopped fresh chives
    • 1/3 cup finely chopped pistachios
    • 1 ¼ teaspoons grated lemon rind
    • Cooking spray
    • 2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed
    • ¾ teaspoon salt, divided

Preheat oven to 425°. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure about 1 1/4 cups. Combine the breadcrumbs, nuts, rind, parsley, juice, and 1/2 teaspoon salt in a small bowl. Combine chives, mint, mustard, and garlic in a small bowl. Sprinkle lamb with ...

View full recipe at My Recipes

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