Pistachio Pesto Lamb

by Gavan on April 8, 2009

Spring Rack of Lamb

A typical Irish Easter dinner contains a delicious meal with lamb. The typical preparation for this special meal is to serve lamb with a mint sauce. Since I am not your typical Irishman I’ve decided to spice it up a bit by using a pistachio pesto.

Super nutrient dense and naturally cholesterol free, pistachios offer plenty of antioxidants and good fat or unsaturated fat, which can lower blood cholesterol along with heart disease. Not only are pistachios nutritious, they’re delicious. The smell in the kitchen when I made this dish had everyone smiling.

I paired my beautiful lamb with a healthy gratin and baby carrots. The colorful dish was a perfect reminder that spring is upon us. Creating food for your senses is a wonderful way to cook.

NOTE: Some pistachios in the States were subject to a recall. To see a list of recalled pistachios go to pistachiorecall.org.

RECIPE:
Serves 4

2½ lb organic or grass fed rack of lamb

Pistachio Basil Pesto:
1 cup basil leaves – packed
1 cup baby spinach – packed
3 cloves garlic
2 tablespoons roasted pistachio nuts
¾ cup olive oil
S&P

Add all pesto ingredients in a blender, combining the herbs, pistachio nuts and garlic. While blitzing gradually pour in olive oil. Season with ¼ tsp. salt and ¼ tsp. pepper.

Preheat oven 400°F/200°C

DIRECTIONS:

1. Preheat sauté pan on high heat for 2 minutes. Season lamb with S&P on both sides.
2. Add 1 tbsp olive oil and sear lamb for 2-3 minutes each side until golden brown.
3. Remove to a casserole dish to cool. Once cooled smear pesto on all sides, cover and refrigerate.
4. Marinate 2-4 hours.
5. 30 minutes before cooking remove lamb from fridge to let return to room temperature.

TIP: You don’t want to cook it directly from the fridge because by the time the heat penetrates the center, the outside will be overcooked.

6. Pop in the oven on a foiled oven tray for around 20 minutes or until the internal temperature is 125°F/51.7°C for medium rare.
7. Let rest for 10 minutes before carving to let the juices redistribute back into the meat.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 1 comment… read it below or add one }

jacqui muir April 9, 2009 at 6:54 am

Lamb is also on my Easter menu, I go the usual route with rosemary &garlic, roast potatoes &veg although you have tempted me into the parsnip & potato pancakes, they sound like something I would love. Change is as good as a rest as they say.
Happy Easter to you and yours.

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