Pistachio Crusted Rack of Lamb
2 twelve ounce New Zealand lamb racks (8-10 bones each) frenched and trimmed of all sinew, cut into 4-5 bone racks
¼ cup Dijon mustard
1 recipe Roasted Corn & Goat Cheese Flan (follows)
1 recipe rosemary-sun dried tomato demi (follows)
½ cup raw pistachio kernels, roasted and chopped in a food processor until coarse chopped
1 tbsp. Herbs de Provence
2 tsp. canola oil
¼ tsp. Kosher salt
Pinch of freshly ground black pepper
Breading: Preheat oven to 375 F. spread pistachio kernels out on a baking sheet and bake until aromatic and starting to brown lightly, about 4-5 minutes. Remove from oven and allow to cool. Then, process pistachios in a food processor until they are coarsely ground, but smooth enough to stick to the racks. Pour into small bowl and stir in Herbs de Provence.
For the lamb: Sprinkle salt & pepper over both sides of the lamb. Preheat a large sauté pan over high heat; add the oil, and then carefully add the lamb to the pan meaty side down and cook until golden brown, about three minutes. Turn and repeat on the bony side, about one minute. Remove the pan from the heat and pour off excess oil. Carefully grab the lamb by the bones, using a kitchen towel or a pair of tongs. Brush each rack with the mustard, crust with pistachios, and then put the meat back in the sauté pan and roast in 375 F. oven to desired doneness, about 12 to 15 minutes for medium rare.
Using a sharp knife cut the lamb racks into two bone chops. Spoon the rosemary sun dried tomato jus onto each plate and lay two chops on top of the sauce. Place a flan on each plate.
Rosemary-Sun Dried Tomato Jus Ingredients:
1 ½ cups veal or beef stock, low sodium
3 tbsp. sun dried tomatoes, julienne
Trimmings from the lamb racks (optional)
½ cup Cabernet Sauvignon, Merlot, or Burgundy
1 sprig fresh rosemary
½ tsp. canola oil
Preheat a small sauce pan over high heat. Sauté lamb scraps (if available) and sun dried tomatoes with the oil until lamb scraps are browned. Add rosemary and peppercorns, then add the wine and reduce by half, about 90 seconds. Reduce heat to medium, add stock, and simmer until sauce has thickened enough to coat the back of a spoon, about 20 minutes. Remove rosemary sprig.
Roasted Corn & Goat Cheese Flan Ingredients:
½ cup goat cheese (Chevre)
2 large eggs
3/4 cups heavy cream
1 tablespoons freshly grated reggiano parmesan
2 tbsp. freshly chopped fresh tarragon leaves
¼ cup sun dried tomatoes, diced
¼ cup fresh corn kernels
Kosher salt & pepper to taste
Preheat oven to 325 F. Combine all ingredients in food processor and process until smooth, about 1 to 2 minutes. Pour mixture into greased ramekins, then place ramekins a casserole dish and pour warm water in the dish until filled to halfway up the sides of the ramekins. Bake in 325 F. oven until flan is set and a wooden toothpick or skewer inserted in center comes out clean, about 30 minutes. Remove from oven and let the flans rest in the hot water for about 10 minutes.