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Rack of Lamb with Pistachio, Mint Pesto and Tabbouleh

Serves 4-6
Brian Streeter
Pairs well with:
Benchland Select, Cabernet Sauvignon

Chef Brian Streeter takes a conventional rack of lamb and converts it into an unexpected, wonderful dish that anyone can make; Rack of Lamb with Pistachio Pesto and Caramelized Carrot Tabbouleh. Enjoy with Cakebread Cellars Benchland Select Cabernet Sauvignon.


2 lamb racks, frenched
4 T. extra virgin olive oil
1 tsp. cumin
1 T. paprika
2 cloves garlic, mashed
1/2 tsp. salt

1 c. pistachios
1 c. flat leaf parsley Leaves
1/4 c. mint
2 cloves garlic, chopped
1/2 c. extra virgin olive oil
1 T. lemon juice

1/2 c. cracked wheat
1 c. flat leaf parsley leaves, roughly chopped
1/4 c. mint, roughly chopped
2 tomatoes, diced
4 green onions, chopped
1/2 c. pistachios, chopped
2 T. extra virgin olive oil
1 T. lemon juice
1/4 tsp. cinnamon


To marinate lamb, rub with olive oil, spices, garlic and salt. Cover and refrigerate overnight.


For the pesto, place pistachios, parsley, mint and garlic in the work bowl of a food processor. Add the olive oil and pulse to a rough paste. Season to taste with the lemon juice and salt.


To make the tabbouleh, pour ½ c. of boiling water over the cracked wheat and allow to soak for 20 minutes. Add remaining ingredients and check seasoning. Allow to sit at room temperature for 20 minutes before serving to allow flavors to marry.

To serve, preheat oven to 400ºF. Remove lamb from the refrigerator and allow to come to room temperature. Heat a skillet over high heat. Sear lamb on both sides and transfer skillet to the oven. Cook for about 10 minutes for medium rare or to desired doneness. Remove from the oven and let rest for 5 minutes. Cut into chops and serve with a side of tabbouleh and a spoonful of the pistachio mint pesto.

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