Recipe: Pistachio Crusted Rack of Lamb with Rosemary Polenta

INGREDIENTS:

1 kg rack of lamb

1 shallot

60 g butter

50 g pistachios

50 g breadcrumbs

1 egg

1 tbsp mustard

5 tbsp olive oil

½ tsp whole nutmeg (divided)

250 g green olives

500 ml chicken broth

100 ml cream

3 sprigs rosemary

120 g polenta

50 g Parmesan cheese

salt

pepper

Finely dice shallot and sauté in a pan on Induction Hob heat setting 5 in butter for approx. 3 – 5 min., or until translucent. Using a knife, roughly chop the pistachios. In a large bowl, mix together the pistachios, breadcrumbs, egg, mustard, olive oil and the shallot. Using a fine grater, grate nutmeg into pistachio mixture. Season to taste with salt and pepper and stir well. Place pistachio mixture onto a large piece of plastic wrap. Form into a cylindrical shape and tightly wrap. Transfer to refrigerator and allow to set.

Roughly chop green olives. Add chicken broth, cream and rosemary leaves to a saucepan on Induction Hob heat level 7 and season with salt and pepper. Grate in nutmeg and bring to a boil. Add polenta and stir constantly until the mixture thickens. Mix in olives and grate in Parmesan cheese. Stir well to combine, set aside and keep warm.

Preheat oven to 180°C Circo Therm®. In an ovenproof frying pan, heat up some olive oil and sauté the lamb on Induction Hob heat level 7 for approx. 3 – 5 min per side. Season to taste with salt and pepper. Let the lamb cool down a little in the pan. Remove pistachio mixture from plastic wrap. Spread on top of lamb. Place frying pan in the preheated oven and bake at 180°C for approx. 10 min. Remove from oven and serve with the polenta. Enjoy!