Costillar de cordero con costra de pistacho

Ingredientes

• 2 (1.25-pound/566-gram) lamb racks, (trimmed)
• Kosher or fine sea salt (, to taste)
• Freshly ground black pepper (, to taste)
• 1 tablespoon (15 mL) refined avocado oil
• 2/3 cup (100 g) shelled pistachios
• 1/2 cup (30 g) fresh parsley
• 3 cloves garlic (, peeled)
• 1 teaspoon (2 g) lemon zest
• 1/2 teaspoon (1.2 g) smoked paprika
• 1/4 teaspoon (0.5 g) cayenne pepper
• 2 tablespoons (30 mL) Dijon mustard

Preparación

1. 1

   Preheat the oven to 350°F.

2. 2

   Generously season the lamb racks all over with salt and pepper. Heat the avocado oil in a large skillet over medium-high heat, then sear the lamb on all sides for 2-3 minutes until browned. Transfer the lamb racks to a cutting board to cool.

3. 3

   Meanwhile, combine the pistachios, parsley, garlic, lemon zest, paprika, and cayenne pepper in a food processor and pulse until well blended.

4. 4

   Spread 1 tablespoon of mustard over each lamb rack, then coat with the pistachio mixture, pressing down firmly so it adheres.

5. 5

   Place the lamb, fat side up, on a lined baking sheet and transfer it to the oven. Roast for 15-20 minutes until the internal temperature reaches 130°F for medium-rare.

6. 6

   Allow the lamb to rest for 10 minutes before carving.