Rack of lamb in a crust of pistachios on sweet and sour Tropea

We have reached the third range of our menu that is characterizing this week. We are talking about a wonderful rack of lamb in pistachio crust on a bed of sweet and sour Tropea onion. A triumph for the palate. The succulent meat is marred with the taste of the onion, a dish that, surely, you do not want to escape… even here the photos are languishing but I will try to be exhaustive in the description of the steps necessary for the preparation of this Delight. So let's start with the ingredients we need.

____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____


1 rack of lamb consisting of 8 ribs (approx. 700 gr)
Natural chopped pistachios to taste
breadcrumbs to taste
2 eggs
1 red Tropea Onion
Star anise
1/2 teaspoon of cumin
1 tablespoon brown sugar
1/2 glass of apple cider vinegar
Salt, pepper and E.V.O. oil Taste

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To prepare our rack of lamb in pistachio crust, we start with making the base of bittersweet. We clean the onion of Tropea and tagliamola and slices. Let's heat a frying pan with star anise and turmeric so that the aromas Sprigionino all their perfume. As soon as the frying pan is hot, add a tablespoon of oil and the onion, then let it wither gently with a pinch of salt. As soon as it is ready, smudge with the vinegar then add the sugar and let it cook until all the liquid has dried. Let's put them aside so that they take flavor and dedicate to the preparation of the saddle



We whisk the eggs and let into our loin then impaniamolo with breadcrumbs, ripassiamolo in the egg and finish the breading by passing it on the grain of pistachios to the natural. Let's heat a tablespoon of oil in a frying pan then seal our loin on all sides so that the juices remain firmly inside. As soon as we have sealed our carré, we move on a baking sheet lined with parchment paper, we climb and pepper and terminiamone the baking in a preheated oven, at 180 ° for 10-15 '.
As soon as the yoke is ready, sforniamole and let rest 2-3 ' so that the juices redistribute inside. Affettiamolo leaving the ribs in pairs and get ready to serve.

_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

At the center of the dish we lay an onion base and we have to do it over the ribs.

Enjoy your meal!!!!!

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