Courtesy of Chef Marc Felix and Elizabeth Ottolini
January/February 2007
- 2 racks of lamb
- Sea salt
- Pepper
- Olive oil
- 2 tablespoons mustard
- 1 cup pistachio nuts, shelled and chopped
Preheat oven to 400 degrees. Sprinkle lamb with salt and pepper. In large sauté pan, sear racks of lamb on all sides until browned. Set aside to cool. Cover bones in foil; spread 1 tablespoon mustard on outside of each lamb chop; dredge in chopped pistachio nuts to coat. Bake for 15 minutes. Remove from oven, cover with foil and let rest for 10 minutes. This allows juices to settle and makes the meat tender. Cut into double lamb chops and serve two per plate, with bones upended and intertwined.
Garlic confit
- Garlic cloves (you choose how many)
Atop the stove: Place peeled cloves in a sauté pan. Add olive oil to cover and sauté the cloves, watching carefully that they don’t burn.
In the oven: Place peeled cloves in a baking dish. Cover with olive oil. Bake for 20 minutes at 350 degrees.
Remove the garlic from the oil and place the cloves around the lamb. (Keep the oil for garnishing or making salad dressings.)
