Name: Pistachio-Crusted Lamb Chops with Whipped White Bean and Feta, Cucumber Honey Pepper Relish and Lamb Bacon
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 4 to 6 servings
Ingredients: 3 racks of lamb (see Cook’s Note); 1/2 cup Dijon mustard; Kosher salt and freshly ground black pepper; 4 ounces enoki mushrooms; 1 tablespoon unsalted butter; 2 cloves garlic; 1/2 cup pistachios, toasted; 1/2 cup grated Parmesan; 1/2 bunch fresh basil, leaves only; 1/2 bunch fresh mint, leaves only; 1/4 cup pomegranate molasses; 3 tablespoons plus 1 teaspoon honey; 1 cucumber, seeded and finely diced; 1 tablespoon giardiniera relish, drained; One 15-ounce can white beans, such as cannellini, drained and rinsed; 8 ounces feta; 1/4 cup heavy cream, plus more if needed; 1/4 cup extra-virgin olive oil, plus more if needed; Juice of 1 lemon

Directions

Preheat the oven to 225 degrees F.
Remove the rib meat and fat trimmings from the racks of lamb and set aside. Clean off and discard any excess silver skin on the lamb.
Rub the lamb racks and trimmings liberally with the Dijon mustard on all sides and season with salt and pepper. Place the lamb racks and trimmings onto a baking sheet lined with a wire rack and transfer to the oven. Cook until the internal temperature of the lamb reaches 115 degrees F, about 50 minutes, depending on the size of the racks. Remove from the oven, then increase the oven temperature to 400 degrees F.
Set the lamb racks aside. Remove the wire rack from the baking sheet and place just the lamb trimmings back onto the baking sheet along with the enoki mushrooms in the rendered fat. Return to the oven and cook for 10 minutes until the mushrooms are golden and crispy, then remove just the mushrooms and set aside until ready to serve. Allow the fat trimmings to continue to cook for another 10 minutes or until crispy, then set aside and allow to cool. Cut into cubes and reserve until ready to serve.
Heat a large grill pan over medium-high heat. Grill the lamb racks on all sides until nicely seared and the internal temperature reaches 135 degrees F, 5 to 6 minutes. Add the butter to the pan and baste the racks just before finishing, then remove the lamb and let it rest on a wire rack.
To make the pistachio crust, bring a small pot of water to a boil. Add the garlic cloves and blanch for 2 minutes, then drain. Transfer the garlic to a food processor with the pistachios, grated Parmesan, basil and mint. Lightly pulse until it reaches a fine crumb. Transfer to a shallow dish.
Mix the pomegranate molasses and 3 tablespoons of the honey in another shallow dish. Dip the lamb racks (except for the bones) into the pomegranate mixture and use a pastry brush to make sure the coverage is even. Roll the meat in the pistachio crust, keeping the bones clean. Set aside to rest until ready to serve.
Pour the remaining pomegranate mixture into a small saucepan and place over medium-high heat. Heat until it just starts to bubble, then lower the heat and reduce until syrupy, about 5 minutes.
To make the cucumber relish, mix the cucumber with 1 1/2 teaspoons kosher salt in a strainer set over a bowl. Allow to sit for 5 to 10 minutes to release excess water, then discard the water. Mix the cucumber with the giardiniera relish and remaining 1 teaspoon honey in a small bowl.
To make the puree, add the white beans, feta, heavy cream, olive oil, lemon juice and salt and pepper to taste to the bowl of a food processor. Blend until smooth, adjusting the consistency with more heavy cream and olive oil if necessary. Season again to taste.
Slice the racks into 2 bone chops, wiping down the knife between each slice. Plate 2 lamb chops on top of a smear of whipped white bean and feta puree. Dress the plate with the honey cucumber relish and the crispy lamb fat. Drizzle with the pomegranate syrup reduction and garnish with the crispy enoki mushrooms.

Cook’s Note

Ask your butcher for frenched bones and to leave on the fat cap, which contains some of the rib meat.

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