Prep: 25 minutes
Cook: 30 minutes
Makes: 4-6 servings
For Lamb:
- 2 racks of lamb, frenched (ask butcher to do this)
- 2 cloves garlic, minced
- 2 tbsps. chopped herbs, thyme and rosemary best
- ½ cup ground pistachio nuts
- sea salt & fresh ground pepper
- 2 tsp. white miso paste
- 2 tbsps. Della Terra Rosemary Olive Oil
For Cran-Pear Blueberry Glaze:
- ½ cup Della Terra Blueberry Balsamic
- ½ cup Della Terra Cranberry Pear Balsamic
- 1 tbsp. Della Terra Italian Herb of Naples
Directions:
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Preheat the oven to 375 degrees.
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Trim fat from the lamb, leaving only a thin layer. Score the thin layer of fat in a criss-cross pattern, being careful not to score the meat underneath. Season the lamb with salt & pepper.
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In a small bowl, combine the minced garlic, herbs, and the ground pistachio and toss with your hands to blend.
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Heat the Rosemary Oil in a large sauté pan on medium-high heat. Sear the lamb, bones pointing downwards, for 1 minute or just until golden. Turn over and sear the other side for 2-3 minutes or until golden. Remove from pan and cool slightly. Rub the fat side of the lamb with 2 tsps. of the miso paste. Press the pistachio mixture on all sides of the lamb to completely coat.
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Transfer the lamb to a small roasting pan and roast in the oven for 20-25 minutes for medium-rare. Let rest for 5 minutes until slicing into individual chops.
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Meanwhile, combine the cranberry-pear balsamic, blueberry balsamic, and Neapolitan balsamic in a small saucepan and set over medium heat. Bring to a boil and continue cooking for about 10 minutes or until the liquid is thick and syrupy.
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To serve, pour some balsamic mixture on plate and top with lamb. Garnish with sprigs of fresh herbs.