ZA'ATAR ENCRUSTED RACK OF LAMB WITH PISTACHIO MINT GREMOLATA
Original Recipe by @AnnaRossiOfficial
For the lamb
1 1/2LBS rack of lamb, frenched
3 TBS za'atar spice blend
2 TBS extra virgin olive oil
salt & pepper
For the Gremolata
1/2 cup pistachios, roasted and lightly salted
2 cloves garlic
1/2 cup fresh mint
1/4 cup fresh parsley
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
zest from 1/2 an orange (optional)
salt & pepper
Preheat the oven to 450*, positioning the top rack in the upper third.
Season rack of lamb generously with salt and pepper.
In a small bowl, whisk together the za'atar spice blend and olive oil to make a runny paste. Generously rub the rack of lamb in this mixture and place the meat on a parchment lined baking sheet with the fat side facing up. Let the lamb marinate for 30 minutes at room temperature.
Bake for 20 minutes or until the internal temperature is around 130* for medium rare. Remove from the oven and loosely tent with foil. Let the meat rest for 15 minutes before slicing down between the rib bones with a sharp knife.
While the lamb bakes, prepare the gremolata by combining all ingredients in a food processor. Pulse until the ingredients are coarsely chopped. Taste and adjust seasoning with salt, pepper and lemon juice.
To serve, generously pour gremolata on top of individual lamb "lollipops" and finish with a little extra orange zest and sprigs of mint for beauty.