Pistachio-Encrusted Rack of Lamb

Submitted by ratherbeswimmin

"From Cooking Light. Per serving: 206 calories, 10.8 g fat, 18.5 g protein, 8.5 g carb, 0.9 g fiber, 52 mg cholesterol."

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Serves: 8

ingredients

• 3 slices day-old white bread
• 1⁄3 cup finely chopped pistachios
• 1 1⁄4 teaspoons grated lemon rind
• 2 1⁄2 tablespoons finely chopped fresh parsley
• 1⁄4 cup lemon juice
• 3⁄4 teaspoon salt, divided
• 1⁄4 cup finely chopped chives
• 1⁄4 cup finely chopped of fresh mint
• 2 1⁄2 tablespoons Dijon mustard
• 2 garlic cloves, minced
• 2 (1 1/2 lb) french-cut racks of lamb, trimmed (8 ribs each)
• mint sprig

directions

1. Put bread in the container of a food processor; pulse 10 times or until coarse crumbs form to measure about 1 1/4 cups.
2. In a bowl, combine breadcrumbs, nuts, rind, parsley, juice, and 1/2 teaspoon salt.
3. In another bowl, combine chives, mint, mustard, and garlic.
4. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
5. Add lamb racks; cook 2 minutes on each side or until browned.
6. Spread mustard mixture evenly over the meaty portion of lamb racks.
7. Carefully pat breadcrumb mixture into mustard mixture.
8. Place lamb on a broiler rack that has been sprayed with cooking spray.
9. Bake in a 425° oven for 35 minutes or until meat thermometer reads 140° (medium-rare) to 155° (medium).
10. Place lamb on platter; cover with foil; let stand 10 minutes before serving.
11. Cut each rack into 4 pieces (2 ribs per piece).
12. Garnish with mint sprigs.