Pistachio-Crusted Rack of Lamb with Spiced Zinfandel Sauce

Instructions

• 1. Preheat oven to 450 degrees
• 2. Trim off all but a thin layer of fat from meat on lamb racks. Season lamb with salt and pepper. In a saute pan or skillet, heat oil over high heat. Sear lamb, one rack at a time, on all sides for about 5 minutes total or until nicely browned. Transfer lamb to a platter and let cool. Don not wash pan.
• 3. In a small bowl, mix together pistachios, bread crumbs, parsley, salt and pepper. When lamb is cool enough to handle, brush mustard on lamb and coat with crust mixture, pressing firmly to adhere.
• 4. Place lamb, bone side down, on baking sheet and roast in preheated oven for 15 minutes. Remove from oven and insert an instant-read thermometer into one end of the meatiest part, not touching the bone. If it registers 125 degrees or more, remove immediately. If it reads less, put lamb back into oven and continue roasting for 5 minutes, or until temperature reaches 125 degrees. Transfer to a cutting board and let stand for 10 minutes.
• 5. While lamb is resting, make sauce. In the pan that you seared the lamb in, pour off all the fat. Heat olive oil over medium heat. Add shallot and saute for 3 to 4 minutes or until softened. Add allspice and cinnamon and saute for 1 minute more. Add wine and boil, stirring and scraping, for about 5 minutes or until most of the wine has evaporated.
• 6. Add stock and continue to boil for 3 to 4 minutes or until about 1/2 c of liquid remains. Remove from heat and whisk in butter, 1 T at a time. Add balsamic vinegar and season with salt and pepper to taste.
• 7. Separate the ribs by cutting down straight through them. Spoon sauce on warmed plates and lay chops over sauce.