Holiday season has arrived, and before long, we'll be entertaining dinners of roasted meats, mashed vegetables, herbed stuffings, and baked desserts. Can't wait! To supplement your holiday spread this year, I've come up with a seasonal entree that will "wow" your guests: a pistachio and mustard-crusted rack of lamb. Delightful!
To complement the grassiness of the lamb, and the spice of the rub mixture, I've chosen Jacuzzi Family Vineyards Extra Virgin Olive Oil. It's a grassy, pungent olive oil with a heart spice, and it highlights the natural flavors in this recipe.
This recipe is an elegant addition to any holiday menu you might be planning--and it's amazingly simple to prepare. Enjoy!
1 rack of lamb, about 8 chops
½ teaspoon sea salt
¼ teaspoon black pepper
3 tablespoons Jacuzzi Family Vineyards Extra Virgin Olive Oil
2 tablespoons Dijon mustard
½ cup chopped pistachio nuts
3 cloves garlic, crushed
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon dried oregano
Makes 6 to 8 servings.
Find this recipe at www.theolivepress.com/recipes/view/pistachio-crusted-rack-of-lamb