Pistachio-Crusted Rack of Lamb

Ingredients and Weight:

• 1 (8-bone) rack of lamb, frenched (1.5-2 lbs)
• 1 cup chopped pistachios
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1/4 cup orange juice

Preparation Time:

• 15 minutes

Cooking Time:

• 30-45 minutes (depending on desired doneness)

Difficulty Level:

• 2 (Intermediate)

Preparation Method Steps:

1. Preheat oven to 425°F (220°C).
2. In a small bowl, combine pistachios, parsley, mint, oregano, cumin, salt, and pepper.
3. In a separate bowl, whisk together olive oil and orange juice.
4. Brush lamb rack generously with olive oil mixture.
5. Press pistachio-herb mixture onto all sides of the lamb rack.
6. Place lamb rack on a wire rack set over a baking sheet.
7. Roast in preheated oven for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part of the lamb reads 125°F (52°C) for medium-rare, or 135°F (57°C) for medium.
8. Let lamb rest for 10 minutes before carving and serving.

Nutritional Information:

• Per serving (1/8 of the rack):
• Calories: 350
• Fat: 20g
• Carbohydrates: 8g
• Protein: 25g

Dish Characteristics:

• Tender and juicy lamb with a flavorful pistachio crust
• Aromatic and herbaceous notes from parsley, mint, and oregano
• Slight citrusy flavor from orange juice
• Suitable for special occasions and fine dining experiences

User Comments:

• "This lamb dish was absolutely exquisite. The pistachio crust was divine, and the lamb was cooked to perfection."
• "The flavors were complex and well-balanced. The lamb was tender and flavorful, and the pistachio crust added a wonderful crunch."
• "I highly recommend this dish for anyone looking for a special and memorable meal."

Special Precautions and Tips:

• For a crispy crust, make sure to press the pistachio mixture onto the lamb firmly.
• If you don't have a French-boned rack of lamb, simply remove the excess fat from the bone.
• If you don't have an instant-read thermometer, cook the lamb for the recommended time and check for doneness by making a small cut into the thickest part of the meat.