Here we are with the last recipe of our Easter Menu. Impress your guests with this beautiful pistachio-crusted rack of lamb, accompanied by carrots and artichokes and placed on a pea puree.
The pistachio and Parmesan crust gives this lamb dish an interesting flavor and texture, that you are going to love.
INGREDIENTS for the lamb
Rack of lamb 800 gr
Pistachio unsalted 50gr
Parmesan cheese 50 gr
Thyme
Extra virgin olive oil
Salt
Pepper
Butter
INGREDIENTS for the side dish
4 artichokes
600 gr carrots
Thyme
INGREDIENTS for the pea puree
300 gr frozen pees
Half of an onion
METHOD
Lamb Start cleaning and separating the lamb ribs. Finely chop the pistachios and the Parmesan cheese (with an electric chopper) and coat the lamb with it.
In a frying pan add the extra virgin olive oil, 20 gr of butter and some thyme. Put the ribs in the pan and let them cook for 5 minutes on each side (adding some salt)
Side dish Peel the carrots and cut them in strips, sauté them in a pan, add salt, pepper and thyme. Clean the artichokes and cut them finely, deep-fry them.
Pea puree Put some extra virgin olive oil and half of an onion (chopped) in a pan. Then add the peas and let them cook for 1 minute. Add half of a glass of water and let the peas cook for 10 minutes. Add the peas to a blender. Blitz the peas, taste and season with salt.
Put 2 tablespoons of pea puree at the base of a dish, place the lamb over the puree and the artichokes and carrots to the side.
Love it!
What's for dinner - Frankfurt 