Basil and Pistachio Crusted Lamb with Apricot Reduction
- 2 tablespoons pistachios, toasted
- 1 bunch (about 2 cups) basil leaves
- 3 garlic cloves, divided
- 6 tablespoons freshly grated Parmigiano-Reggiano
- 1/2 cup breadcrumbs
- Salt
- 2 racks of lamb (approximately 1 pound each)
- 1 tablespoon olive oil
Apricot Reduction
- 1 large onion, diced
- 2 sprigs thyme
- 1 bay leaf
- Black pepper
- 1/2 cup white wine
- 1 1/2 cups chicken stock
- 1 tablespoon butter 3
- fresh apricots, diced
Preheat the oven to 350°F.
Pulse toasted pistachios, basil, 6 tablespoons Parmigiano-Reggiano, and 2 cloves garlic, diced, in a blender or food processor until finely chopped. Stir in breadcrumbs and salt to taste. Set aside.
Dry lamb with paper towels, then coat with the pistachio and basil mixture, pressing hard to ensure it sticks to the meat. Heat olive oil in a stainless steel skillet. Add the lamb, crust-side down, and cook over medium heat for 5 minutes or until golden brown. Flip and cook for another 3 minutes. Transfer the lamb to a baking sheet and roast for 6 minutes in the oven.
Apricot Reduction
Add onion, thyme sprigs, bay leaf, and 1 clove garlic, thinly sliced, to the skillet used to cook the lamb. Salt and pepper to taste, then cook over medium heat until the onion is tender. Add white wine, chicken stock, and apricots. Boil until the mixture is reduced by half, scraping up the brown bits in the skillet. Continue cooking over medium-high heat until the sauce thickens. Remove from heat and stir in butter until melted. Discard the thyme sprigs and bay leaf. To serve, drizzle lamb with apricot reduction.
