Pistachio crusted lamb chops + herb cranberry wild rice

A savoury rack of lamb coated in vibrant pistachios nestled on a bed of wild rice.

whole lamb racks

1 tsp

grape seed oil

1 tbsp

butter

1 cup

lamb stock, (can substitute beef or chicken stock)

5 cloves

garlic, not peeled

6 sprigs

thyme

whole cipolini onions, peeled

1tbsp

dijon mustard

1 cup

panko breadcrumbs

1/2 cup

toasted peeled and ground pistachios

1 cup

white rice, cooked

1 cup

wild rice, cooked

1/4 cup

stock, (you can use any stock: chicken, vegetable, beef, etc.)

1/2 cup

diced butter

1/2 cup

parsley + tarragon + thyme leaves, roughly chopped

1/2 cup

dried cranberries, roughly chopped

Dry out the ground pistachios and then puree with the panko bread crumbs to make your crust, also season with ground pepper and salt.
Place the crust into a shallow pan and set aside.
Warm the grape seed oil in a thick bottomed pan over medium to high heat.
Use paper towel to dry the rack of lamb, season with salt pepper and then sear in the grape oil, presentation side down first.
Once golden brown turn onto the bones, add the butter, garlic, onions, thyme sprigs and stock into the pan.
Place in a 400 degree oven for 8 minutes.
During the 8 minutes baste the lamb with the stock in the bottom of the pan.
Next, remove from the oven and place the rack of lamb on a baking tray.
Brush the meat with Dijon mustard and then dip the lamb into the crust. Try to keep the bones clean.
When the lamb is completely coated with the crust return to the oven for an additional 2 minutes of cooking. Then remove and allow resting for at least 2 minutes.
While the lamb is resting, add the white rice, wild rice and the ¼ cup of stock into a sauce pan and heat over high heat. Be careful not to brown the rice but just heat through. When hot gently fold in the butter, herbs and the cranberries to flavour and thicken the rice.
Season with salt, pepper and serve on a platter with the onions, garlic and crusted lamb on top.