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Lamb with Pistachios

3 lamb -- untrimmed loins of
3 tablespoons Dijon mustard
1/4 cup pistachio nuts -- shelled, finely grou
1 teaspoon balsamic vinegar
3 tablespoons red wine
3 tablespoons beef broth
1 teaspoon rosemary
1/4 cup unsalted butter
lamb -- loin trimmings of


Trim loins fully, reserving trim. Heat a dry cast iron skillet, over a moderate flame. Sear the lamb loins on all sides. Moisten with dijon mustard. Coat evenly with ground pistachios. Place on a rack in a roasting pan. Roast @ 450 degrees for 10 minutes. Remove from oven and allow to rest for 20 minutes meanwhile, heat a dry cast iron skillet over a moderate flame. Add lamb trimmings and brown well. Add the vinegar, wine, and stock. Heat and shake pan to reduce liquid by half. Add the rosemary, heat and stir for 5 minutes. Remove from heat, whisk in butter. Season to taste with salt and pepper. Slice loins thinly. Serve hot, with sauce.


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