At Palma Aquarium we are aware that one of the most special moments of Christmas are the long after dinner chats (sobremesa). These are long chats after copious amounts of food, where adults, children, family members and friends get together to share important and unforgettable moments.
At Palma Aquarium we would like to share with you one of the star recipes from our events catering: the Rack of Lamb with Pistachio and Honey crust. A quick and easy recipe for Christmas.
For us, it is a very special recipe since, at both weddings and events organised by Palma Aquarium, the choice of the rack of lamb by our guests is always a guaranteed success.
So, let’s go, good luck everyone!
Recipe for Rack of Lamb for 2-3 people
- 1 rack of French cut lamb.
- 50gr of honey.
- 100gr of pistachios.
- A pinch of salt.
- A pinch of pepper.
To cook the rack of lamb, you need to pre-heat the oven to approximately 170ºc.
Start by seasoning the lamb. Next, brown it on both sides in a frying pan with hot oil in order to seal the meat and so it keeps it’s juiciness inside.
When the rack of lamb is browned, leave it to cool. Once it’s cool, coat it with the honey and leave it to rest. You can use a pastry brush to help you to spread the honey evenly.
Meanwhile, you can grind the pistachios with the grinder, very finely, and press them against the meat so they form the crust.
Check the oven temperature is at least 170ºc, and place the dish with the rack of lamb inside for 15 minutes.
Once the set time is up, you can serve the rack of lamb with its pistachio crust. At Palma Aquarium, we put between 3 and 4 ribs per plate, depending on each piece. In addition, you can accompany it with a garnish of sautéed vegetables and/or potato gratin, for example.
And just like that, so easily and quickly, your dish is ready to enjoy on the table this Christmas and enjoy with our guests a long and pleasant after dinner chat.
We hope you like our suggestions for this Crhistmas.
Merry Christmas to all!