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American Rack of Lamb with Pistachio Crust & Lamb Bacon 4 Servings Ingredients: 1/3 cup Unsalted Sicilian pistachios 1 tbsp Chopped thyme 1-1/2 tsp Chopped rosemary 1 tsp Chopped parsley 1/2 cup Extra virgin olive oil Sea salt and freshly ground pepper, to taste 1/4 cup Pistachio oil 1-1/2 lbs Rack of American Lamb, frenched 6 to 8 oz Thinly sliced lamb bacon or Parma ham 2 tbsp (divided) Olive oil 2 tbsp (divided) Butter 2 red onions, thinly slivered 2 tbsp Brown sugar 1/4 cup Red wine vinegar 1/4 cup Red wine 1/2 cup Lamb jus Instructions: Preheat oven to 400°F. In a mini processor, finely chop the pistachios with the thyme, rosemary and parsley. Add oil; process to a paste consistency. Lightly season the paste with salt and pepper. Scrape half of the pistachio paste into a small bowl, add pistachio oil and mix well. Reserve the other half. Evenly coat lamb with pistachio paste with added oil. Wrap bacon or ham slices around the lamb, between bones, leaving the bones exposed but covering all paste and lamb. Lightly sear rack in a sauté pan with 1 tablespoon each oil and butter until brown. Place in oven; reduce temperature to 325°F and roast for about 30 minutes. Transfer the lamb to a cutting board and let rest for 5 minutes. Reserve the pan drippings. In a medium skillet over medium heat, add 1 tablespoon each oil and butter. Add onions and brown sugar; cook until onions are soft. Add vinegar, cooking until evaporated; add wine. Cook until wine is evaporated and onions are caramelized. In a pan over medium heat, add reserved drippings. Add remaining pistachio paste; cook for 2 to 3 minutes. Add lamb jus; simmer for 5 minutes. Cut rack into 8 chops and arrange on platter. Top with onions; drizzle with sauce. Recipe and image provided by the American Lamb Board Be sure to rate this recipe online! » East Coast Retailer's NBC Program Frank Itturriria was visited last month by representatives of Fairway Market based out of New York and two NBC camera crew to highlight the high quality California lamb that is provided by Superior Farms to the East Coast. Frank was joined by his first-generation Basque sheepranching father Paco as they were interviewed about the natural grazing habits of the lambs, the California climate and the easy ways to prepare fresh wholesome meals for the holidays. For more on Fairway Markets and to watch their video and read their blog on their farm tour, visit http://www.fairwaymarket.com.	February is Lamb Lovers Month! That means special meals at your favorite restaurants and at your homes as well as great recipes and a romantic getaway contest at www.americanlamb.com. Make your Valentine's day meal special with heart-healthy lean lamb. Romantic Racks Watch an easy how-to video to help you learn how to roast one of the most tender, delicious cuts of lamb! View Now Be a Barbie Girl Check out the new Australian campaign to push lamb overseas in honor of Australia Day! View Now We’re Tweeting! Follow Us on Twitter! View our commercials. Subscribe » Received this from a friend? Subscribe. Unsubscribe » If you prefer not to receive email from Superior Farms, or if you've changed your email address, please click here.
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