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  • Pistachio Crusted Rack of Lamb with Heirloom Tomato Salsa

    Pistachio Crusted Rack of Lamb with Heirloom Tomato Salsa

    Serves 6

     
    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.
     

    What You’ll Need:

    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
     

    Ingredients:

    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
     

    How To Put It Together:

    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!
     

    Nina’s Tasty Tip:

    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.

     

    Nutrition:

    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
     

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