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Agnello alla Arcimboldo

Agnello alla Arcimboldo

Published on August 8, 2018 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Lamb rack with cranberries, roses and pistacchios

Arabs brought the arts of cultivation and distillation of rose petals to southern Italy and Spain. As for pistachios, Vincenzo Corrado, an 18th-century cook in Naples who tired of French culinary dominance and wrote three collections of recipes, including Il Cuoco Galante (1778), used pistachios in sorbets, pies, relishes and stuffing for pigeons and turkey. The tasty green pistachios greatly complement the perfumed flavor of roses. This dish has a fine flavor. Accompany it with a full bodied Italian white wine such as Pinot Grigio.

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Ingredients

  • FOR LAMB
  • 4 racks of lamb (around 8 oz per person)
  • kosher salt
  • freshly ground black pepper
  • olive oil (the necessary)
  • 2 tbs minced fresh rosemary leaves
  • 1 cup pistachios (processed until crushed)
  • ½ cup fresh minced parsley
  • 4 tbsp. chestnut honey (or buckwheat honey)
  • FOR THE CRANBERRY AND ROSE PURÉE
  • 3 cups fresh or frozen cranberries (defrosted)
  • 3/4 cup dry white wine
  • 1/3 cup dry rose petals
  • 3 tsp. coriander seeds (crushed and lightly roasted)
  • 1½ tsp. sugar

Instructions

  1. Season the lamb with salt and pepper. Put aside.
  2. In a small bowl, add the crushed pistachios and the finely chopped parsley, mix and put aside. In a small saucepan, add the cranberries, the wine, the rose petals and the coriander seeds and cook over medium high heat for about 10 minutes or until almost all liquid is absorbed. Put off the heat and cover to keep warm.
  3. In a large skillet, add 1 tbsp. of olive oil and heat. Add the racks of lamb, fat side down and brown all over (around 5 minutes). If necessary, add more olive oil. Preheat the oven at 425°F.
  4. Sprinkle the racks with the rosemary leaves and place them fat side down on a non-stick roasting pan.
  5. Cook in the middle of the oven for around 8 minutes. Remove from the oven.
  6. Brush the fat side of the rack with the chestnut honey and drizzle with olive oi. Put on top a generous layer of pistachios. The honey will allow the pistachios to stick on the meat forming a crust.
  7. Put back in the oven, pistachio side up (fat side up), at 425°F for around 4 minutes. Remove from the oven and get ready to serve immediately on top of the cranberry purée.

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