Pistachio and Honey Crusted Lamb Racks | Rob Rainford

Yield: 6 servings

Ingredients

• 4 lamb racks 5 bones each
• 1 ½ cups shelled pistachios (375ml)
• 1/2 cup maple syrup (125ml)
• 2 tablespoons olive oil (30ml)
• The zest of 2 lemons
• 1 tablespoon cracked black pepper (15ml)
• Salt to taste

Directions

1. Season lamb racks with salt and pepper.
2. Blend nuts, lemon zest, olive oil and maple syrup to form crust.
3. Pat crust evenly on racks, pressing down lightly.
4. Wrap in plastic wrap and refrigerate for 6 hours or overnight.
5. Preheat one side of the barbeque to 375°F/190°C.
6. Oil barbeque grill rack.
7. Place the lamb over the cool side of the grill and cook with the lid down for 15 minutes (for medium rare).
8. Remove lamb place on tray and loosely cover with foil.  Let lamb rest for 10 minutes.
9. Carve lamb racks threw the space of each bone.