Gluten Free Pistachio Mint Crusted Rack of Lamb Recipe
Thanks to my friend Kim and the post she wrote for 30 Days to Easy Gluten Free Living about her garden, I was inspired to grow a garden myself. I figured if she could grow a bountiful garden in the Arizona desert, I could grow one in the hot, humid, bug infested Florida jungle.
So, we (and by “we” I mean my hubby) braved heat stroke, dehydration and malaria and set about digging up the sandy ground, replacing it with soil, planting little baby plants, fertilizing, watering, rigging a watering drip system and pulling thousands of weeds (weeds seem to grow really, really well in my garden!).
So far we have invested tons of money and hard work and I see lots of leaves and stuff but very few actual fruits or vegetables. A few of the hottest peppers on earth (it figures they would grow here) are starting to show up but other than that – nada. Well… except for the herbs. Of course the herbs are kind of a given, considering they don’t have to do anything but grow bigger, but we take our wins where we can get them. In fact I have sort of a bumper crop of mint. A friend told me that mint is basically a weed and will grow anywhere but once again, we take our wins where we can get them!
So what to do with all the mint? The first thing I think of when I think mint is lamb, they just go together so beautifully. Mixed with a handful of healthy pistachios and some lemon, I made a fancy dinner-party-worthy Gluten Free Pistachio Mint Crusted Rack of Lamb that was seriously simple. And for good measure I served it with a Pistachio Garlic Mint Quinoa Pilaf.
Cost of trying to grow a garden in Florida – hundreds of dollars, hundreds of hours of work and immeasurable frustration – a fabulous, easy dinner (fancy enough to serve your in-laws) – PRICELESS!
- 2 (8 bone each) racks of lamb, trimmed and frenched
- Kosher salt and black pepper
- 3 tablespoons olive oil - use divided
- ½ cup shelled - roasted, salted pistachios
- 3 cups mint leaves - loosely packed
- 3 cloves garlic - minced
- Zest and juice of 1 lemon
Preheat oven to 450 degrees. Heat an oven proof skillet large enough to hold both racks of lamb until hot over medium-high heat. If you do not have a skillet large enough for both racks then place a roasting pan in the oven to heat up as the oven does.
Season the lamb generously with salt and pepper on all sides. Heat 1 tablespoon of oil in the pan and sear the lamb on all sides for about 2 minutes per side. Let the lamb cool a little.
Put the pistachios in the bowl of a food processor and pulse a few times to grind them. Add the remaining 2 tablespoons of olive oil, the mint, garlic, and the zest and juice of the lemon. Process until it turns into a paste. Spread the paste on the meat-side of the lamb racks pressing down firmly. Place the lamb racks back in the skillet (or in a roasting pan) bone-side down. Roast for 20 minutes for medium rare, 25 minutes for medium. Cover the lamb with a piece of foil and let sit for 10 minutes before cutting the lamb into chops. Use a sharp, thin knife to carve.
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