Pistachio Crusted Lamb via A Joy Wallace

Mother's Day is Sunday May 10th. Not every Mom wants to go out for brunch or dinner, so here is an option If you decide to host the maternal crowd  of moms, grandmothers,sisters and aunts.  A delicious recipe for a Pistachio Crusted Lamb and Spring Vegetables via A Joy Wallace Catering and Events. 

Serves 10

For the Lamb Rack

5 racks of Lamb

2 tsp  Dijon mustard

1/2cup Panko

½ cup pistachio

1 tsp Chopped Rosemary

1tbs melted butter

Salt and pepper

Clarified butter or Oil to Sear

For the Black Garlic Gastrique

1 cup Sherry Vinegar

1tsp Juniper Berries

½ cup Port wine

¾ cup sugar

1 tsp peeled and chopped Black Garlic

For the Pickled Oyster Mushrooms

1lb  Oyster Mushrooms

½ cup water

1 cinnamon stick

1 bay leaf

1/4tsp Whole Black pepper

1ea Star anise

2ea Juniper Berry

½ cup sugar

Clarified butter to Sear

For the Carrot Puree

1lb Organic Carrots

Water to cover

2tbsp Butter


For the Dish

8oz Patty Pan Squash

2oz Butter

10 ea Brussel Sprouts

1 tso Olive Oil

½# Asparagus


For the Lamb-Mix the panko crumbs, chopped pistachios, melted butter and chopped rosemary.  Season the lamb with salt and pepper. Rub the top of the rack with Dijon mustard. Crust the top side of the lamb with the bread crumbs. Reserve until closer to service.

For the Gastrique- Meanwhile place all the ingredients for the gastrique except for the black garlic in the sauce pot. Place on the stove on low heat and allow to reduce to ¾ of a cup, to a syrupy consistency. At that point add the black garlic and stir in, preferably with a hand immersion blender.

For the Pickled Oyster Mushrooms- Cut the stems off the oyster mushroom, reserve. In a sauce pot place all pickling ingredients and bring to a boil. Chill. Once cool, place the mushrooms in the liquid and allow to pickle, best if done over night.  Reserve until closer to service.

For the Carrot Puree- Meanwhile place the carrots in a sauce pot with just enough water to cover.  Season the water with salt. Simmer until the carrots are soft. Place the carrots in the blender with the butter, adjust seasoning.

For the Vegetables- To make the brussel sprout chips take the leaves off the brussel sprouts, toss them in olive oil and place in the oven at 375 for 8-10 minutes. You want them crisp but be careful to not burn them. Meanwhile in small sauce pot bring salted water to a boil and drop the asparagus in. Quickly remove them. You do not want o over cook them.

Cut the patty pan squash, how you cut them depends on the size of the patty pan. They come in many different colors and sizes. Sautee the squash in a hot sautee pan with butter. Season with salt and pepper.

Sear the oyster mushroom in a hot pan with clarified butter and allow to caramelize.

Finishing the plate- Sear the lamb chops in clarified butter or oil, starting with the top of the lamb that has the crust. Place the lamb chop in the oven and cook at 375 until it reaches internal temperature of 135-140. Allow to rest for 5 minutes before cutting them.

Paint the plate with the sauce. The sauce is sweet and tart, make sure to not over sauce. Place the lamb chops on the plate and finish with the carrot puree, caramelized oyster mushrooms, patty pan squash, asparagus and brussel sprout chips.

You may garnish the plate with rosemary and mint sprigs.

Oh...And don't forget the flowers for your Mom!

(Thank you A Joy Wallace Catering, Design and Events for providing this recipe)