Products on offer

  • Excellent Pistachio Cream 190 g

    Excellent Pistachio Cream 190 g

    Mouthfeel is just as important as taste, and should be treated with equal consideration.

    The consistency is like Nutella, but this cream has a brown color and a delicate sweet taste of pistachio.

    INGREDIENTS:

    "Green Pistachio of Bronte" (50%),sugar ,extra virgin olive oil.

    ADD TO CART

  • Unshelled Sicilian pistachio of quality

    Unshelled Sicilian pistachio of quality

    The unshelled Pistachio is different from similar products on the market, above all because of its emerald green color and its size superior the average of pistachios from the rest of the world.

    ADD TO CART

  • Colomba with Pistachio filling

    Colomba with Pistachio filling

    Filled with spreadable pistachio cream,cubes of pistachio mass and sugar,covered with a fine icing of white chocolate and hacked pistachios

    ADD TO CART

Warning

JUser: :_load: Unable to load user with ID: 991

Tuesday, 24 March 2015 00:00

Pistachio from Bronte Mint Crusted Rack of Lamb

Written by 

Pistachio from Bronte Mint Crusted Rack of Lamb

6 servings
Ingredients:
2 Racks of lamb, 8 bone each, trimmed and frenched
Kosher salt and black pepper
3 tablespoons Olive oil, use divided
½ cup Shelled, roasted, salted pistachios
3 cups Mint leaves, loosely packed
3 cloves Garlic, minced


Zest and juice of 1 lemon


Preheat oven to 450° F. Heat an oven proof skillet large enough to hold both racks of lamb until hot over medium-high heat. If you do not have a skillet large enough for both racks then place a roasting pan in the oven to heat up as the oven does.
Season the lamb generously with salt and pepper on both sides. Heat one tablespoon of oil in the pan and sear the lamb on all sides for about 2 minutes per side. Let the lamb cool a little.
Put the pistachios in the bowl of a food processor and pulse a few times to grind them. Add the remaining 2 tablespoons of olive oil, the mint, garlic, zest and juice of lemon. Process until it turns into a paste. Spread the paste on the meat-side of the lamb racks pressing down firmly. Place the lamb racks back into the skillet (or roasting pan) bone-side down. Roast for 20 minutes for medium rare, 25 minutes for medium. Cover the lamb with foil and let sit for 10 minutes before cutting the lamb into chops, use a sharp, thin knife to carve.



NewsLetter

Follow us on Facebook

Informazioni negozio

DOSicily.com 

Contattaci : 3297799265 

Email: This email address is being protected from spambots. You need JavaScript enabled to view it. This email address is being protected from spambots. You need JavaScript enabled to view it. 

Sede Amministrativa: Via A.Grassia 11a - 95034 Bronte (CT) Italy

P.IVA 05304340879

Cookies make it easier for us to provide you with our services. With the usage of our services you permit us to use cookies.
More information Ok