Loin of Lamb Encrusted with Pistachios
Complemented with a Minted Balsamic Demi Glaze
each Boneless Lamb Loin 6-8 ounces
2 oz. Dijon Mustard
1/4 oz. Honey
3 oz. Very Finely Crushed Pistachios |
1 cup Lamb Demi Glaze
2 oz. Balsamic Vinegar
1 Tbsp. Chopped Fresh Mint
Lamb Stock (see recipe below) |
Preheat oven to 375° F. Mix together Dijon Mustard
and honey. Sear loin on all sides. Coat with mustard mixture evenly. Dredge
in crusted pistachios then firmly press until completely covered. Cook
lamb in oven until desired doneness (medium rare recommended for best result)
approximately 10 minutes. Remove from oven and let stand for 5 minutes
before serving.
Reduce 2 oz. balsamic vinegar by 1/2 oz. then add lamb
demi glaze, stir evenly and add fresh mint. Slice the lamb, pour the lamb
demi glaze on the lamb, and serve.
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Ingredients of the Lamb Stock:
5 lb. Lamb Bones
2 gal. Water
10 oz. Tomato Paste
Marepoix
1 lb. Carrots
1 lb. Celery |
2 lb. Onions
1 lb. Leeks
1 oz. Black Peppercorn
1 oz. Rosemary
1 oz. Bay Leaves
1 oz. Thyme |
Preparation of the Lamb Stock:
Place lamb bones in roasting pan and roast in oven until
brown in color. Remove pan from oven and spread with tomato paste. Return
pan to oven for 10 minutes. (Do not burn the product.) Remove bones from
the oven, drain excessive grease. Place bones and mirepoix in stock pot
and cover with water. Add mirepoix and sauté until brown. Simmer
until the proper richness is achieved, approximately 4 hours. Strain through
a china cap into a suitable container. Place in a cooling sink.
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