Chef Ryan Peters Pistachio-Crusted Aussie Lamb Rack with Mustard Pasta
- Prep time 45Min
- Cook time 25Min
- Technique Pan Fry / Saute, Roast
- Meat Lamb
- Cut Rack
- Serves 2
Aussie Lamb x PetersPasta
Ingredients
- 1 rack Australian lamb, frenched
- Salt & fresh black pepper
- Olive oil
- Dijon mustard
- ½ cup pistachios, finely chopped
- ½ cup panko breadcrumbs
- ½ bunch fresh parsley, finely chopped
- 1 egg per person
- 100 g 00 flour per egg
- ½ stick butter
- Whole grain mustard
- Pomegranate seeds
- Fresh mint
Method
For the pasta, make a well with your flour and add your eggs. Add in about ½ tablespoon Dijon per each egg. Begin mixing and slowly incorporating flour. Begin to bring dough together and knead for 10 minutes. Set dough aside to rest.
For the crust, in a food processor, add breadcrumbs, pistachios, and parsley. Pulse until well blended and season as needed!
Season the rack of lamb well with salt and pepper, and sear in a hot pan. Don't be afraid here, get a great crust! Once seared, remove and brush with dijon mustard. Coat well with your pistachio mix. Place on a tray and into a 400 degree oven. Cook to your desired temp, but I prefer about 12-15 minutes until medium rare.
Roll out pasta and then cut using attachment or by hand to preferred shape, I like tagliatelle for this one! Cook in boiling salted water, remember though that fresh pasta will cook fast! Once almost cooked, add pasta to a pan with some butter and pasta water on low heat. Allow to emulsify and add whole grain mustard.
To finish, Slice rack of lamb as you'd like and plate with pasta. Top with pomegranate seeds and fresh mint! Enjoy! This is a GREAT one!
Tap here to watch the TikTok video by @peterspasta!
