Middle Eastern Crusted Lamb Rack w/ Nut, Dried Fruit & Pomegranate Pilaf

Written By Alexandra Weymouth
SERVES THREE TO FOUR
PREP TIME: 45 MINS
COOK TIME: 30 MINS

Ingredients

FOR THE LAMB RACK

1 LAMB RACK FROM HAGEN’S ORGANIC

25G BUTTER

3-4 THYME SPRIGS

1 TBSP EXTRA VIRGIN OLIVE OIL

FOR THE MIDDLE EASTERN CRUST

1/2 CUP PISTACHIOS, TOASTED

1 TBSP ZA’ATAR

1 TSP CINNAMON

2 TSP PAPRIKA

1/4 CUP MUSTARD (I USED DIJON)

FOR THE PILAF

25G BUTTER

1 CUP BASMATI RICE, RINSED TO REMOVE EXCESS STARCH

REST OF PISTACHIO CRUMB (AROUND 1 TBSP)

1 ONION, DICED

2-3 GARLIC CLOVES, MINCED

3/4 CUP STOCK (I USED WATER AND BONE BROTH)

2 TBSP DRIED CURRANTS

2 TBSP DRIED APRICOTS

TO SERVE

1 TBSP FLAKES ALMONDS

1 TBSP PISTACHIOS

ARILS FROM 1 POMEGRANATE

LEMON CHEEKS

1-2 TBSP TORN CONTINENTAL PARSLEY LEAVES

SPRINKLE ZA’ATAR

Equipment

SMALL AND MEDIUM FRY PAN OR BBQ (GRIDDLE SIDE)

FOOD PROCESSOR

MIXING BOWLS

SHARP KNIVES

GARLIC MINCER

SILICONE BRUSH

Method

  1. START BY FRENCHING YOUR LAMB RACK (REMOVING ALL THE EXCESS MEAT, FAT AND CARTILAGE IN BETWEEN THE BONES). ALTERNATIVELY, PURCHASE A FRENCHED LAMB RACK

  2. TOAST YOUR PISTACHIOS OVER MEDIUM HEAT FOR 3-5 MINS UNTIL GOLDEN AND FRAGRANT

  3. ADD TO A FOOD PROCESSOR AND PROCESS UNTIL FINE BUT STILL A LITTLE COARSE

  4. ADD TO A BOWL AND STIR THROUGH ZA’ATAR, PAPRIKA AND CINNAMON

  5. DESEED YOUR POMEGRANATE IN WATER (AVOIDS STAINS FROM JUICE), A QUARTER AT A TIME, USING YOUR HANDS TO GENTLY FREE THE SEEDS. STRAIN SEEDS AND RINSE. SET ASIDE

  6. IN A FRY PAN OVER MEDIUM HEAT, ADD YOUR TABLESPOON OF OLIVE OIL AND SEAR LAMB UNTIL YOU SEE A CRISP BROWNING ON ALL SIDES. ADD YOUR BUTTER AND THYME TO THE PAN, BASTING ALL OVER FOR ANOTHER MINUTE OR TWO. SEARING WILL ENHANCE FLAVOUR AND LOCK IN THE JUICES OF THE MEAT

  7. TURN OFF HEAT AND PLACE INTO A TRAY. REST FOR A COUPLE OF MINUTES TO COOL

  8. WITH A SILICONE BRUSH, SPREAD MUSTARD OVER ALL SIDES OF THE LAMB (NOT THE BONES)

  9. ADD YOUR CRUST TO A PLATE AND ROLL YOUR RACK THROUGH THE CRUST ON ALL SIDES TO COAT EVENLY. SET ASIDE

  10. TO THE SAME PAN, REMOVE THYME AND ADD A LITTLE MORE BUTTER. ADD YOUR ONION AND GARLIC, COOKING FOR 4-5 MINS UNTIL TRANSLUCENT. ADD YOUR RICE, TOASTING FOR A MINUTE OR TWO. ADD THE REST OF THE SPICES (FROM CRUST) AND STIR THROUGH

  11. AT THIS POINT, YOU’RE GOING TO WANT TO TURN YOUR BBQ ON (AIMING FOR AROUND 170-180)

  12. BACK TO THE PILAF, ADD CURRANTS AND APRICOTS BEFORE POURING OVER STOCK. BRING TO A SIMMER BEFORE TURNING HEAT TO MEDIUM-LOW AND ADDING A LID. COOK ON LOW FOR 15 MINS BEFORE TURNING HEAT OFF AND LETTING STAND COVERED FOR ANOTHER 10 MINS. FLUFF WITH A FORK

  13. WHILE THE RICE IS COOKING, ADD YOUR LAMB RACK TO THE BBQ’S GRIDDLE. TOTAL COOKING TIME FOR ME (YIELDING MEDIUM RARE) WAS ABOUT 16-18 MINS LID CLOSED, FLIPPING HALFWAY THROUGH. KEEP YOUR EYE ON IT TO MAKE SURE THE CRUST DOESN’T BURN (YOU MIGHT NEED TO TURN BBQ DOWN A LITTLE)

  14. REMOVE FROM HEAT AND LET REST, COVERED FOR 5-6 MINS

  15. IN A SMALLER FRY PAN, TOAST THE FLAKES ALMONDS AND PISTACHIOS FOR A FEW MINUTES, THEN SET ASIDE

  16. IN A LARGE SERVING PLATTER, ARRANGE YOUR RICE, TOPPING WITH TOASTED NUTS, TORN PARSLEY LEAVES AND POMEGRANATE ARILS. PLACE YOUR LAMB RACK IN THE CENTRE OF THE DISH. FINISH WITH COUPLE OF LEMON CHEEKS, A SPRINKLE OF ZA’ATAR BEFORE CARVING RACK TO REVEAL BEAUTIFUL MEDIUM RARE CUTLETS — ENJOY!

Alexandra Weymouth
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