Reimagine the traditional Easter lamb by coating it with a pistachio crust that adds flavor and indulgence. Served with small potatoes and Armenian eggplants, this dish is warm, comforting, and perfect for the whole family.
Preparation: 45 minutes • Cooking: 40 minutes
Ingredients for 4 people
- 1 rack of lamb (8 rib chops)
- 500 g small potatoes
- 1 jar of Armenian eggplants
- Olive oil
- Salt, freshly ground pepper
For the pistachio crust
- 60 g breadcrumbs
- 60 g parsley leaves
- 2 garlic cloves
- 95 g softened butter
- 70 g pistachios with Guérande fleur de sel
Instructions
For the pistachio crust
- Preheat oven to 180°C.
- Chop breadcrumbs, place on a baking sheet and toast until they crumble easily. Let cool.
- Peel garlic, remove germ if necessary, and crush to a paste.
- Wash and dry parsley leaves. Blend with pistachios and breadcrumbs.
- Add butter and mix again.
- Roll out the mixture between two sheets of parchment paper to 3-4 mm thickness, matching the size of the lamb rack.
- Refrigerate until needed.
For the lamb
- Halve potatoes and toss with olive oil, salt, and pepper.
- Season the lamb with salt and pepper. Heat 2 tbsp olive oil in a skillet and brown lamb on all sides (about 5 minutes per side).
- Place lamb in a baking dish, arrange potatoes around, and bake for 20 minutes.
- Heat Armenian eggplants in a saucepan over low heat.
- Remove pistachio crust from fridge, place over lamb, and grill for a few minutes until lightly golden. Let meat rest covered for a few minutes, then cut the chops.
- Sprinkle with chopped parsley and serve immediately with the Armenian eggplants.
Photography: Aimery Chemin • Food styling: Coralie Ferreira
