My Pistachio Crusted Rack of Lamb with Heirloom Tomato Salsa is an elegant, beautifully presented protein powerhouse that’s perfect for any special occasion meal.
A Roasting Pan
A Food Processor
A Large Plate
A Sharp Kitchen Knife
Measuring Cups & Spoons
A Citrus Press
A Large Mixing Bowl
Meat Thermometer
16-Bone Rack of Lamb
1 Cup Raw, Shelled, Unsalted Pistachios
1/2 Tsp Sea Salt
1/2 Tsp White Pepper
1/2 Tsp Dried Thyme
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
1/8 Tsp Nutmeg
5 Cups Chopped Heirlooms
2 Tsps Minced Garlic
Juice of 1 Lemon
1/2 Tsp Sea Salt
1/4 Tsp Organic Chipotle
3 Tblsp Chopped Mint
2 Tblsp Chopped Basil
1) Bring the lamb to room temperature. Preheat the oven to 400 degrees Fahrenheit.
2) Into the food processor, add the shelled pistachios, sea salt, white pepper, dried thyme, garlic powder, onion powder and nutmeg. Process to a fine powder. Pour the pistachio ‘crumbs’ onto a large plate. Dampen your hands with water, rub the lamb, just to dampen the surface of the rack. Dip the rack into the pistachio mixture, patting the coating onto the flesh to ensure a nice, even coating. Transfer the rack to a roasting pan and place it in the center of the oven for 25 minutes per pound.
3) To a large mixing bowl add the chopped heirlooms, minced garlic, sea salt, basil and mint. Squeeze the lemon into the bowl; gently stir the salsa, turning the mixture over with a spoon to mix the ingredients thoroughly. Set the bowl aside so the flavors can marry.
4) Remove the lamb from the oven and pierce the thickest part of the rack with a meat thermometer. It should read: 130 – 135 degrees Fahrenheit for medium rare; 140 – 145 degrees Fahrenheit for medium. Allow the lamb to ‘rest’ for 15 minutes so the juices can retreat back into the flesh. To plate the dish: slice the lamb rack and on a dinner plate, spoon a portion of the salsa in the center of the plate; arrange the lamb chops on top in a decorative fashion.
5) Serve and enjoy!
The Heirloom Tomato Salsa can be made the day before, covered and refrigerated. Bring it to room temperature and give it a stir before serving.
• 459 Calories
• 48 grams of Protein
• 13 grams of Total Carbohydrates
• 6 grams of Sugar
• 4 grams of Fiber
• 32 grams of Total Fat
• 12 gram of Saturated Fat
• 0 grams of Trans Fat
• 91 mg of Cholesterol
• 483 mg of Sodium
• 46% RDA Vitamin B6
• 37% RDA Niacin
• 37% RDA Vitamin B12
• 35% RDA Vitamin C
• 35% RDA Phosphorus
• 30% RDA Zinc
• 29% RDA Vitamin A
• 26% RDA Thiamin
• 26% RDA Potassium
• 26% RDA Copper
• 24% RDA Manganese
• 22% RDA Riboflavin
• 21% RDA Vitamin K
• 20% RDA Sodium
• 19% RDA Iron
• 17% RDA Magnesium
• 17% RDA Selenium
• 10% RDA Pantothenic Acid
• Glycemic load: 3
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
