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