Pistachio crusted duo of Lamb - Rack & Loin Zinfandel Jus
Ingredients
200 g Lamb loin & chop
80 g Beetroot
30 g American Pistachios
50 g Potato
50 g Cherry tomato
5 g Balsamic vinegar
50 g Demi glaze
30 g Zucchini
20 g Asparagus
10 g Rosemary
5 g (each) salt and pepper
10 ml Oil
40 ml Zinfandel or similar red wine
Instructions
- Marinate the lamb chops and lamb loins with freshly chopped rosemary, salt, pepper & Worcestershire sauce, cling wrap and refrigerate overnight. Take out from the chiller an hour before cooking.
- To a small heated sauce pan add wine, and a pinch of chopped rosemary, let the wine evaporate, add the Demi glace (brown sauce), strain and set aside.
- Preheat the oven to 180 degree C. Prepare the vegetables, season them and toss in a splash of olive oil, roast in the oven for 15-18 mins till it cooked. Take out the beetroots and puree them. Use rest of the veggies to serve with the Lamb.
- Meanwhile, heat Olive oil in a pan and sear the lamb chop and loin to desired temperature (rare, medium or well done). If cooking medium well to well, cover the lamb with a lid to prevent burning.
- Brush the outer layer on lamb with Dijon mustard and crust the Lamb with coarsely ground Pistachio powder
- Served with beetroot puree, roasted vegetables and Zinfandel Jus
Anuj Kapoor
Chef Anuj Kapoor, Executive Chef of The Grand Hotel, New Delhi, India, is a graduate of the Hotel Management School [IHM, Lucknow].
