Pistachio Crusted Lamb, Pomegranate Glaze

Costata d’agnello incrostato con pistacchio
Con una glassa de melagrana

Pistachios and panko bread crumbs are ground in the food processor with salt, pepper, and olive oil to get the right consistency for encrusting the meat.

The lamb rack is seasoned then encrusted and baked at 350 for about 25 – 30 minutes. This lamb is cooked to medium, adjust cooking time to your temperature preference, then let the lamb rest.

The chops are sliced and served here with mashed potatoes. Drizzle the tangy warm pomegranate glaze over the meat.

On Lamb, Pistachio, and Pomegranate in Italy:

Easter Nears, And That Means…
Lamb in Italy: It’s the one thing you can be almost certain to find on the table come Easter Sunday.

Emperor Vitellius brought the pistachio to Rome in A.D. 50. He would finish off his meal by stuffing his mouth full of pistachios. Pistachios are currently cultivated as a commercial crop Italy.

The pomegranate made its way to Italy via Carthage (Punic), and therein lies the root of its Latin name, Punicum malum (apple). Its current botanical name is Punicum granatum with Punicum recognizing Carthage as a focal point for pomegranate cultivation and granatum referring to the many seeds or grains in the fruit. Many Italian Renaissance fabrics boasted the pattern of cut pomegranates. Ancient Romans not only enjoyed the succulent flesh of this fruit, they also tanned and used the rinds as a form of leather.

Lore and legends source: http://homecooking.about.com

Festa Italiana:

As much as I love to cook Italian food, I am, alas, not of Italian decent. And I was wondering what to bring to a virtual Italian festival?
I have no lovely memories of Italian childhood dishes. Mom, I remember your Creamette’s Brand Elbow Macaroni with Margarine and torn slices of melting American Cheese was actually pretty good…but, not quite the same as, say, Simona’s Pasta al Burro e Parmigiano.

So…I decided to make my own recipe, with ingredients that are possibly used in the Italian kitchen. Here it is: This is my contribution to the table at the upcoming FESTA ITALIANA hosted by Maryann of Finding La Dolce Vita and Marie of Proud Italian Cook.

Grazie Molto! Thanks for inviting me 🙂

Happy to help clean up!

16 thoughts on “Pistachio Crusted Lamb, Pomegranate Glaze”

  1. “Oh my goodness!” I want to try that! I make a lamb encrusted in pistachio, bread crumbs and parmesan, but I have never made a pomegranate sauce. That looks so wonderful Lori Lynn! You are hereby inducted into my Italian family!! 🙂
    …and doing dishes together was always a bonding event for my three sisters and myself.:)

    Beautiful addition to the Festa!

  2. Very nice, Lori Lynn! I think your lamb would be a great feature on an Italian Easter table. The combination of flavors is exquisite.
    Thanks for the kind note 🙂

  3. Your lamb dish, and that crust looks spectacular Lori Lynn, not to mention that glaze! This will be a great addition to our Festa table. Thanks so much for being a part of it.

  4. Hi Laurie – I accept your invitation, pass the gnocchi, please!

    Hi Simona – oh yes, I like the pistachio/pomegranate marriage.
    I know my mother won’t be too upset by comparing her dish to yours. Same idea, different continent – and that was in the early 60’s.

    Hi Marie – So happy to be included. How fun!

  5. Very nice, Lori Lynn. I’m happy that you decided to join us for our Festa Italiana. (don’t forget to email me your entry,ok?)
    Simona’s dish was great too. How lucky we are to be surrounded by so many wonderful cooks, yes? 🙂

  6. Lori Lynn, I love lamb and I’m so tempted to cook some up but I’m waiting for Greek Easter.

    You cooked it perfectly (pink).

  7. Hi Ann- Welcome and thank you! I hope you try it!

    Hi Peter M – Some like it medium rare to rare, I like it medium, perfectly pink as you say! Looking forward to seeing what you cook for Greek Easter.

  8. Hi Winedeb – I enjoy food and wine pairing. The Vintner’s Table Cookbook is a great resource!

    Hi Marla – Welcome! I am glad to have found your B&B website.

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