Sunday, 29 November 2009

Rack of Lamb with Rosemary, Anchovies and Pistachio

I think I've been rolling out everything and anything Middle Eastern because Auntie Shahla's arriving tomorrow morning! The pictures don't do this recipe justice, and I apologize for that. This was heavenly.

1 rack of lamb, about 8-10 pieces, fat removed and sliced into 2-3 pieces
3 anchovies, washed and chopped
4 sprigs of rosemary
Zest of 1 lemon
1 tablespoon Dijon mustard
3 tablespoons olive oil
5 cloves garlic, minced
15g pistachio, toasted and grounded
1/2 C white wine
salt and pepper
Greek Yogurt for serving

Mix ingredients and marinade lamb for at least 1 hour, preferably over night.

Preheat oven to 400F/200C. Heat oil in an oven-proof pan, then brown lamb pieces for about 5 minutes until nicely seared. Add wine into pan, the place in oven to roast.

Place lamb in over for 15 minutes for medium rare or longer depending on size desired doneness. Let sit for at 5-10 minutes before eating, as it will continue to cook. Serve with yogurt.

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