Ingredients
1 cup shelled pistachios
1/2 cup Parmesan
1/2 tablespoon cayenne pepper
1 tablespoon paprika
1/2 cup fresh parsley
1/2 cup fresh mint leaves for lamb crust
1 sprig fresh rosemary, removed from stem
1/2 cup truffle oil, or olive oil for searing
1/2 cup dijon mustard
2 tablespoons olive oil for searing lamb
1 small red onion
1 garlic clove
1/2 small jalapeno, seeded
2 tablespoons red wine vinegar
5 tablespoons olive oil for chimichurri
3/4 cup fresh mint leaves for chimichurri
Preparation
Preheat oven to 450 degrees
Combine pistachio, parmesan, cayenne (optional), paprika, parsley, mint, rosemary and salt/pepper in a food processor or blender. Pour truffle oil (or olive oil) over the top and process until a paste forms.
Now take your rack of lamb and brush dijon mustard over the meaty parts.
Heat olive oil in large skillet. Place lamb in skillet and cook over high heat on each side for about 2 minutes, until the meat begins to change color (color means flavor!). You may have to do this in 2 batches depending on the size of the rack.
Remove the lamb from the skillet and let sit about 2 minuets until cool enough to handle. Smear pistachio parmesan paste over both sides of the rack, excluding the bones with no meat on them
Place concave side down (inside of ribs) on a parchment paper lined baking sheet, and bake in the oven for 30 minutes for rare and 35 minutes for medium. (depending on the size of the rack, these times will vary)
Instructions for Mint Chimmichurri: Combine red onion, garlic, jalapeno (optional), parsley, mint, red wine vinegar and olive oil in food processor. Process until evenly chopped. Place in serving bowl and serve on the side with lamb when done!
