Pistachio-Crusted Lamb Rack

*Serves 2*

#### **1. The Components**

* **The Lamb:** 1 half-rack of lamb (4-6 bones), frenched (bones cleaned).

* **The Crust:** 50g roasted pistachios (pulsed to a coarse crumb), 20g Panko breadcrumbs, 1 tsp lemon zest, a pinch of toasted cumin.

* **The "Glue":** 2 tbsp Dijon mustard.

* **Spinach Base:** 200g baby spinach, 1 clove garlic (minced), a pinch of nutmeg, 1 tbsp heavy cream.

* **Beet Purée:** 2 medium roasted beets, 1 tsp Garam Masala, 1 tbsp olive oil, a splash of lemon juice.

* **Green Pea Foam:** 100g frozen peas, 100ml vegetable stock, 1/2 tsp Soy Lecithin powder.

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#### **2. Technical Execution**

**The Beet Purée (The Earth)**

1. Blend the roasted beets with Garam Masala, olive oil, and lemon until smooth.

2. Pass through a fine-mesh sieve for a "velvety" texture. Keep warm in a squeeze bottle.

**The Spinach Base (The Bed)**

1. Sauté garlic in a touch of butter. Add spinach and wilt quickly (keep it bright green!).

2. Blend with nutmeg and a splash of cream until thick and emulsified.

3. **Chef's Tip:** To keep the green vibrant, blanch the spinach for 30 seconds and shock in ice before blending.

**The Green Pea Foam (The Air)**

1. Simmer peas in stock for 3 minutes. Blend until smooth and strain thoroughly to remove all skins.

2. While the liquid is warm (), add the **Lecithin**.

3. **The Technique:** Use an immersion blender at the surface to create a stable, airy foam. Let it rest for 1 minute to "set" the bubbles.

**The Pistachio Lamb (The Star)**

1. Season lamb with salt and pepper. Sear in a hot pan for 2 minutes per side to render the fat.

2. Remove from heat. Brush the meat side generously with **Dijon Mustard**.

3. Press the **Pistachio Crumb** onto the mustard until a thick, green coat forms.

4. **The Roast:** Place in a  oven for 8–12 minutes. Aim for an internal temperature of  for a perfect medium-rare.

5. **Crucial:** Rest the meat for 5 minutes before slicing into individual chops.

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#### **3. The Plating (Fusion Art)**

1. **The Foundation:** Use a ring mold to place a neat circle of **Spinach Purée** in the center of the plate.

2. **The Sweep:** Draw a bold, thick curve of **Beet Purée** around one side of the spinach.

3. **The Architecture:** Lean 2 or 3 **Lamb Chops** against each other on the spinach, bones pointing upward.

4. **The Atmosphere:** Spoon a generous cloud of **Green Pea Foam** over the base of the lamb.

5. **The Detail:** Garnish with micro-cilantro and edible marigold petals for that Indian floral aesthetic.

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### 🧪 Technical Insight: Rested Heat

When you take the lamb out of the oven at , the "carry-over cooking" will bring it up to  while resting. This ensures the juices redistribute, so when you slice the rack, the pistachio crust stays dry and crunchy rather than getting soaked in escaped meat juices.