One of the meats that I enjoy cooking most is lamb, especially that choice cut–rack of lamb. The series of rib chops are oh so tender. Cooking a rack is always something special. Initially my intentions were to do a crown roast of lamb with a pecan stuffing in the center. However, I also had some lamb loin chops marinating, and thus just the one rack would suffice. I didn’t get any complaints from my men-folk. I’ll save the crown roast for later this year.
1 rack of lamb
2 Tbsp canola oil
1/4 cup pistachio nuts
1/4 cup pecan nuts, toasted, finely chopped or processed
1/4 cup Panko bread crumbs, finely chopped or processed
1/2 cup fresh parsley leaves, finely chopped
2 Tbsp Dijon mustard
2 Tbsp orange zest
I began by preheating the oven to 400 F, trimmed the rack of some of the fat and membrane, then seasoned it with a little salt, freshly cracked black pepper, and a pinch or two of Weber Chicago Steak Seasoning. Gave the rack a little sear in a moderately hot skillet with a canola oil. Afterwards, I placed the rack in a baking dish sprayed with Pam, and roasted for about 25 minutes. Ideally lamb should be cooked to medium rare. An instant read thermometer registering a temperature of 130 – 140 is what we’re looking for.
And there we have it. The Garlic Pearled Cous Cous was cooked per package instructions. As for the carrots, I simply scrubbed them, and sauteed in a pan with a little olive oil to coat, added a pinch each of freshly chopped parsley, oregano, and thyme, covered and cooked for about 15 minutes or until fork tender.
Pistachio & Pecan Crusted Rack of Lamb