For the lamb
- 2 french-trimmed 8-bone racks of lamb (with caps, fat and sinews removed)
- salt and freshly ground black pepper
- 2 Tbsp extra-virgin olive oil
- ¾ cup shelled, finely chopped pistachios
- ¾ cup finely chopped chives
- 3 Tbsp Dijon mustard
For the Petit pois à la Francais
- 2 Tbsp extra virgin olive oil
- 16 pearl onions, peeled and halved
- 2 garlic cloves thinly sliced
- 2 cups shelled fresh peas
- ½ cup homemade chicken stock
- sea salt and freshly ground pepper
- 1 head bib lettuce, quartered
- 1 head frisée, separated
Pistachio and Chive-crusted Lamb
- Preheat oven to 450°F. Place a large, heavy frying pan over high heat. Sprinkle lamb with salt and pepper. Drizzle one tablespoon oil into hot pan and place one lamb rack in, meat side down. Sear for about two minutes per side or until golden brown. Transfer lamb to a heavy baking sheet, meat side up. Repeat process with the second lamb rack.
- When both racks have been browned, transfer the baking sheet to the oven and roast the lamb for 15 minutes, or until a meat thermometer inserted into the center of one end registers 120°F for medium rare. Transfer the lamb to a platter to rest for ten minutes.
- Sprinkle pistachios and chives evenly over a plate. Spread dijon mustard over the meat side of the lamb racks, and then press the mustard-coated side of the lamb firmly into the pistachio and herbs, creating the crust. Carve the lamb into individual chops. Place chops on four serving plates, drizzle with the remaining oil and any accumulated juices from the pan. Serves four.
Petit pois à la Francais
Heat oil in a sauté pan. Add onions and cook 2 minutes; then add the garlic and continue cooking until translucent. Add peas and stock, and season with salt and pepper. Cover and cook several minutes, until peas are almost tender. Add lettuce and frisée and stir through. Cover for one minute to wilt. Adjust seasoning to taste before serving.
Yield: 1 serving
Last modified: July 16, 2017