Pistachio Crusted Spring Lamb

Pistachio Crusted
Spring Lamb

Indulge in the vibrant flavors of our pistachio crusted spring lamb, sure to delight any gathering. Celebrate the springtime with this wonderful dish, complemented by a glass of our 777 Clones Pinot Noir. Enriched with a distinctive Pinot Noir and blackberry agrodolce and accompanied by a delicious side of spring pasta verdure.

Recommended Pairing: 2021 777 Clones, Pinot Noir

Ingredients and Directions

Serves 4

Lamb Ingredients:

2 racks lamb, fat trimmed.
½ t. each of dried thyme, rosemary and marjoram, minced
Salt and pepper
2 T. olive oil
½ c. pistachios, roasted and salted, chopped
2 T. plain bread crumbs
2 cloves garlic, finely minced
2 T. butter, melted
¼ c. Dijon mustard

Blackberry Agrodolce Ingredients:

3 T. Blackberry preserves
2 T. Apple cider vinegar
1 T. Soy sauce
2 T. Pinot noir

Mix together and set aside.

Spring Pasta Verdure Ingredients:

4 oz short pasta tubes, ziti or fettuccine
¼ lb. green beans
2 T. olive oil
2 cloves garlic, minced
1 small zucchini, cut into ½ inch rounds
2 spring onions, sliced thin (or 4 green onions)
3 oz sundried tomatoes in oil, sliced 1nto ¼ inch pieces
4 c. baby spinach, coarsely chopped
1/3 c. roasted red peppers, cut into strips
Salt and pepper to taste
2 T. extra virgin olive oil
¼ c. parmesan cheese, grated

Lamb Directions:

Preheat oven to 400⁰ and line a baking sheet with foil.
Season lamb with thyme, rosemary and marjoram. Season well with salt and pepper.

Heat olive oil in a large skillet and brown each rack on both sides, 2-3 minutes per side. Place on prepared baking sheet rib side down.

In a bowl, mix pistachios, breadcrumbs, minced garlic and butter, making a thick paste.

Spread mustard over the top of both racks and press pistachio mixture onto lamb. Maybe made 2 hours ahead of time at this point.

Bake in oven 20-25 minutes until browned and the temperature reads 130⁰-135⁰ for medium rare-medium. Pink in the middle.

Remove from oven, remove the sheet pan, and put on the cutting board to rest for 10 minutes.

Slice between the bones of each rack into 8 chops and serve with blackberry agrodolce on the side.

Pasta Vedure Directions:

Bring a pot of water to a boil and blanch green beans for 2-3 minutes and place into a bowl of ice water. Drain and set aside.

Heat oil in a large saucepan over medium heat and add garlic and sauté until softened 2-3 minutes

Add zucchini and onions and cook for 2 minutes. Add dried tomatoes, spinach and red pepper and cook until spinach is wilted.

Cook pasta until just done. Remove a cup of pasta water and drain pasta. Add pasta to saucepan and stir to coat adding pasta water to keep it moist. Season with salt and pepper. Drizzle with olive oil and sprinkle with Parmesan.