Celebrate St. Patrick’s Day in style with our tasty rack of lamb. In this recipe, you baste the lamb in the sauté pan with rosemary and garlic butter, giving it a delicious seared flavor to contrast with the mint and pistachios. When it’s finished cooking, slice into single chops and serve with a green mint coulis, that’s as pretty as it is delicious, and top with pistachios.
2 racks of lamb
2 tablespoons olive oil
2 tablespoons unsalted butter
1 sprig of fresh rosemary
2 garlic cloves, crushed
Mint Coulis, recipe below
¼ cup Pistachios, toasted and rough chopped
Preheat the oven to 375 degrees. Remove the lamb from the refrigerator 30 minutes before cooking. Cut the lamb racks into four bone pieces and salt each one well. Heat a cast iron skillet to very hot. Add the olive oil then add the lamb fat side down. Add the butter, rosemary, and garlic. After the butter melts, use a spoon to baste the liquid over the lamb while you sear on every side, for about 3 minutes per side. Place in the oven and roast for 15 minutes. Check the temperature; you’re looking for 135 for rare, 140 for medium-rare, or 145 for medium. If not at your desired temperature, place back in the oven for 5-minute increments until done. Remove from the oven, cover with foil, and rest for 10 minutes.
Remove from the cast iron pan and slice into chops. Serve with coulis and sprinkle toasted pistachios over the top of the lamb.
½ cup sugar
½ cup water
1 cup mint leaves
Melt the sugar in the water in a small saucepan over medium heat. When completely melted, remove from heat, and add the mint leaves. Set aside until completely cooled, then pour into a blender and process until smooth. Pour through a strainer, discard the solids, and set the coulis aside until the lamb is finished cooking.