A stunning centerpiece for your spring table.
Ingredients:
Rack of lamb
2 T oil or butter
1 t Herbes de Vermont or 1/2 t thyme and 1/2 t rosemary
2 cloves garlic or 1/2 t garlic powder
1/2 cup pistachios
2 T Dijon mustard
1 T cider syrup
1/2 t salt
Pat the lamb dry and warm the oil in a cast iron pot.
Preheat oven to 400.
In a food processor, give the herbs, garlic, pistachios a few pulses until you have evenly sized crumbs.
When the oil in the pan is hot, sear the lamb, fat side down, for 2 - 3 minutes.
Carefully turn the lamb and sear the other side for 1 minute.
Remove from the pan and let the lamb cool slightly.
Mix together the cider syrup and the mustard.
When the lamb has cooled to safe temperature, brush the meat with the mustard and syrup.
Press the pistachio mixture onto the meat next, doing your best to make it adhere, then pop the meat back into your pot and place in the oven.
Cook for 15 - 20 minutes, to an internal temperature of 125.
