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Old 17.02.2017, 22:58
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acmilan acmilan is offline
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Re: Post photos of what you cook and bake in Switzerland

Pistachio and parsley crusted rack of lamb with sticky shallots and polenta
  • 1 7-bone rack of lamb - french trimmed
  • olive oil
  • salt and pepper
  • 50 grams pistachio
  • handful of fresh flat leaf parsley
  • 2 cloves garlic
  • 40 grams stale bread or breadcrumbs
  • grate of half a nutmeg
  • Dijon mustard
  • Pre-heat oven to 180 degrees Celsius
  • Season the rack of lamb generously with salt and pepper
  • Add olive oil to frying pan and when hot, sear the rack of lamb until it has a nice colour.
  • take out of the frying pan and set aside.
  • In a blender, add the pistachio, parsley, garlic, breadcrumbs, nutmeg and one tablespoon of olive oil! pulse until you have a fine crust.
  • brush the rack of lamb all over with dijon mustard (not on the bone of course) and then cover generously with the pistachio crust. making sure all of the flesh including the sides are covered.
  • Gently, place the rack of lamb back into the frying pan flesh side up and bake in the oven for 25 minutes.
  • Take it out of the oven and allow to rest for a good ten minutes whilst covered with tin foil before carving.
  • Sticky Shallots:
  • 200 grams shallots peeled and halved
  • 2 tablespoons honey
  • 2 tablespoons balsamico
  • 10 grams butter
  • Add the butter, honey and balsamico to a small frying pan on low to medium heat. Once the butter has melted, add the shallots and allow to cook for 10-15 minutes until the shallots are soft and sticky.
  • For polenta, cook as per packet instructions! Or just have mashed potatoes!
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Last edited by acmilan; 17.02.2017 at 23:50.
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