This Valentine’s Day - we’re impressing our S.O. by stepping up our dinner game. Go buy a rack of lamp chops, and use this Gordon Ramsey method to get the perfect bake. It’s sweet, tender, and flavorful. It sounds more complicated than it is - but follow these steps and it'll turn out great! We bought the rack of lamb at Costco, and it was so tasty and not as expensive as we were expecting.
This recipe is perfect for the ovulatory phase, because of the use of lamb, pistachio, and fig. During the ovulatory phase, estrogen and testosterone surge, so you want to eat foods that help your body balance out the spike in estrogen and support the heart.
Lamb is good for the ovulatory phase because it contains high levels of zinc, which is a key nutrient for fertility. It is also rich in Omega-3s and loaded with essential B vitamins.
Pistachios are rich in antioxidants, which is key to helping your liver metabolize excess estrogen. They also have trace minerals for lots of key micronutrients like magnesium, iron, zinc, calcium, and more.
Lastly, figs are great for the ovulatory phase because they are a rich source of fiber and vitamins that are proven to aid fertility. Additionally, the high iron content is essential for healthy eggs and ovulation!
How to cook lamb according to Gorden Ramsay
First, you're going to preheat the oven to 375ºF. Place a cast iron over medium-high heat and let it begin getting hot
Then you'll place the lamb racks on a tray and season all sides liberally with salt and pepper. Press all sides of the meat into the remaining seasoning on the tray to evenly coat.
Add the lamb to the pan, bone side up with the racks resting on the edge of the pans, as shown above. Use the bones as a handle to turn the lamb and sear each side for 60 seconds, or until browned. Add the thyme, garlic, and butter to the pans and baste for another minute, moving the toasted thyme and garlic to the back of the lamb racks. Transfer to the oven and bake for 5-8 minutes, or until the lamb is rare (125°F internal temperature).
While the lamb is in the oven, combine all ingredients for the crust in a food processor and mix until fully combined.
Using tongs, move the lamb back to the tray. Set aside the cast-iron pan to use later. Do not throw away the lamb fat, garlic, and thyme at the bottom! Bush the meaty sides of the lamb generously with Dijon mustard. Let the mustard absorb into the meat for 2 minutes, then brush with a second coat. This will act as an adhesive for the bread crumbs and will let the flavor seep into the meat
Either by holding on to the lamb racks by the bones and dipping it into the crust mixture, or using a spoon to coat the mixture onto the lamb, make sure the lamb is fully covered by the pistachio crust. Lightly shake off any excess.
Put a folded sheet of aluminum foil on the base of the cast iron. Do not toss the lamb fat! Leave it under the foil.
Place the crusted lamb on top of the foil. Use a small piece of aluminum foil to cover the bones of the lamb. This will cook the lamb with indirect heat and keep the crust and bones from burning. Roast the lamb for 10-12 more minutes (135°F internal temperature).
Remove the lamb from the oven and let it rest on a cutting board for 5 to 10 minutes. Once rested, cut the lamb between the bones for individual pieces
While the lamb is resting, get started on the balsamic glaze. Remove the foil and heat up the pan over medium-high heat. Add in your balsamic and fig jam and then reduce to medium. Stir often. Once it has thickened into a glaze, remove it from heat. Strain once to get rid of big chunks.
Serve with the glaze!
Pistachio-Crusted Lamb Chops with a
Fig Balsamic Glaze
Serves: 2 Active Time: 25 minutes Total Time: 40 minutes
Ingredients
For the lamb:
1 (0.65 lbs) rack of lamb, french trimmed
salt
pepper
1 Tbsp avocado oil
1 bunch thyme
2 garlic cloves, crushed
1 Tbsp butter
2 Tbsp dijon mustard
For the pistachio crust:
½ cup pistachios
¼ cup mint
½ cup panko breadcrumbs
2 Tbsp kosher salt
¼ cup grated parmesan
For the Balsamic Fig Glaze:
2 Tbsp balsamic vinegar
3 Tbsp fig butter
Process
1. Preheat the oven to 375ºF. Place a cast iron over medium-high heat and let it begin getting hot
2. Place the lamb racks on a tray and season all sides liberally with salt and pepper. Press all sides of the meat into the remaining seasoning on the tray to evenly coat.
3. Add the lamb to the pan, bone side up with the racks resting on the edge of the pans, as shown above. Use the bones as a handle to turn the lamb and sear each side for 60 seconds, or until browned. Add the thyme, garlic, and butter to the pans and baste for another minute, moving the toasted thyme and garlic to the back of the lamb racks. Transfer to the oven and bake for 5-8 minutes, or until the lamb is rare (125°F internal temperature).
4. While the lamb is in the oven, combine all ingredients for the crust in a food processor and mix until fully combined.
5. Using tongs, move the lamb back to the tray. Set aside the cast-iron pan to use later. Do not throw away the lamb fat, garlic, and thyme at the bottom! Bush the meaty sides of the lamb generously with Dijon mustard. Let the mustard absorb into the meat for 2 minutes, then brush with a second coat. This will act as an adhesive for the bread crumbs and will let the flavor seep into the meat
6 Either by holding on to the lamb racks by the bones and dipping it into the crust mixture, or using a spoon to coat the mixture onto the lamb, make sure the lamb is fully covered by the pistachio crust. Lightly shake off any excess.
7. Put a folded sheet of aluminum foil on the base of the cast iron. Do not toss the lamb fat! Leave it under the foil. Place the crusted lamb on top of the foil. Use a small piece of aluminum foil to cover the bones of the lamb. This will cook the lamb with indirect heat and keep the crust and bones from burning. Roast the lamb for 10-12 more minutes (135°F internal temperature).
8. Remove the lamb from the oven and let it rest on a cutting board for 5 to 10 minutes. Once rested, cut the lamb between the bones into individual pieces
9. While the lamb is resting, get started on the balsamic glaze. Remove the foil and heat up the pan over medium-high heat. Add in your balsamic and fig jam and then reduce to medium. Stir often. Once it has thickened into a glaze, remove it from heat. Strain once to get rid of big chunks.
10. Serve with the glaze!
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