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Main Dish

Roasted Sonoma rack of lamb with a pistachio gremolata

Richard Slusarz
Grand Hyatt, San Francisco

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3 lamb racks, cleaned
1 bunch flat italian parsley, chopped
5 cloves garlic, crushed
1 lemon/lime zest
1 C. pistachios, finely ground
salt and pepper to taste
drops olive oil to bind gremolata
sweet mustard to spread on lamb


Salt and pepper lamb, heat frying pan and sear lamb front and back. Remove from pan and brush lamb with sweet mustard. Gather remaining ingredients and mix well; this is your gremolata mix which will be used to encrust the lamb rack. Finish the lamb by placing back in pan and into 400 degree oven for approx. 5-8 minutes, as we want our lamb medium-rare.

We'll finish our lamb with a simple potato gratin tower topped with a drunken fig. Our sauce will be a cassis and fig glaze.

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