I followed the cooking technique of Chef Gordan Ramsay for my dear lamb rack: scoring, seasoning, searing, resting, dijon and all. I served the rack of lamb with roasted asparagus (the best flippin' thing on Earth), sweet potato mash and a Sherry wine reduction. I love the sweet and fruity flavor of Sherry for cooking; not a fan of it with my meal. I'll stick to an organic Cabernet Sauvignon instead.
1 cup shelled pistachio nuts
1 cup Panko/white bread crumbs
1/2 cup parsley leaves
1 tbsp olive oil
salt and pepper to taste
In a food processor, blend the pistachio nuts until crumbly. Add remaining ingredients and blitz until parsley leaves are well blended and mixture is green. Pour onto a plate and dip lamb rack, coating generously and evenly with the crust mixture.
Asparagus. As much as you want.
Olive oil. To grease your baking sheet and coat the asparagus.
Sea Salt and fresh ground black pepper to taste.
Preheat oven to 375 F.
Trim asparagus of its' woody, chewy, non-flavorful ends. Take the end of the asparagus between your thumb and forefinger and bend until it breaks. The asparagus automatically breaks just where the woody part ends and the fresh, juicy asparagus begins. Easy-peasy.
Grease a large enough baking sheet to avoid the asparagus spears from crowding. Toss the spears with olive oil and your salt n' pepper. If you want more flavor, add a zest of one lemon or a few thinly sliced cloves of garlic. Even better, dice some bacon, crisp it up and use the bacon fat in place of the olive oil. Delish!
Roast for 15-20 minutes until the spears limp when you hold it by the end.
For myself, I made a Spinach, Mushroom, Goat Cheese and Pine Nut Phyllo tart. Mouthful, I know.
It's something I made a long time ago for a Christmas gathering and I got the inspiration from Chatelaine .
It's pretty simple to put together and it's a change from the puff pastry that I love.