- 1 shallot
- 60 g butter
- 50 g pistachios
- 50 g breadcrumbs
- 1 egg
- 1 tbsp mustard
- 5 tbsp olive oil
- ½ tsp whole nutmeg (divided)
- 250 g green olives
- 250 ml chicken broth
- 3 sprigs rosemary (leaves)
- 60 g polenta
- 25 g Parmesan cheese
- 1 kg rack of lamb
Utensils: cutting board, knife, frying pan, cooking spoon, food processor, large bowl, fine grater, plastic wrap, saucepan, whisk, oven, ovenproof frying pan
Finely dice shallot.
Sauté shallots in butter for approx. 3 – 5 min. until translucent.
Using a food processor, roughly chop the pistachios.
In a large bowl, mix together the pistachios, breadcrumbs, egg, mustard, shallot and olive oil. Stir thoroughly to combine.
Using a fine grater, grate nutmeg into pistachio mixture. Season to taste with salt and pepper. Stir well.
Place pistachio mixture onto a large piece of plastic wrap. Form into a cylindrical shape and tightly wrap. Transfer to refrigerator and allow to set.
Roughly chop green olives.
Add chicken broth and rosemary leaves to a saucepan over medium-low heat and season with salt and pepper. Grate in nutmeg and bring to a boil.
Add polenta and stir constantly until the mixture thickens.
Mix in olives and grate in Parmesan cheese. Stir well to combine and set aside.
Preheat oven to 180°C (350°F). In an ovenproof frying pan, heat up some olive oil and sauté the lamb over medium-high heat for approx. 3 – 5 min per side. Season to taste with salt and pepper. Remove pistachio mixture from plastic wrap. Spread on top of lamb. Place frying pan into preheated oven and cook at 180°C (350°F) for approx. 10 – 15 min. Enjoy with polenta!
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