Herb-Crusted Lamb

Instructions

PREPARE THE FIG BALSAMIC REDUCTION:
1. In a small saucepan, combine balsamic vinegar, chopped figs, and honey. Simmer over medium heat for 12-15 minutes until reduced by half and syrupy.
2. Strain if desired for smooth texture, or leave chunky. Whisk in butter and salt. Keep warm.

MAKE THE SPAETZLE:
3. In a bowl, whisk together flour, eggs, milk, salt, and nutmeg until smooth. Let batter rest 10 minutes.
4. Bring a large pot of salted water to boil. Using a spaetzle maker or colander with large holes, press batter through into boiling water in batches.
5. Cook until spaetzle float, about 2-3 minutes. Remove with slotted spoon and drain.
6. In a large skillet, heat butter over medium heat until golden brown and nutty. Add olive oil to prevent burning.
7. Add cooked spaetzle and toss until crispy on edges. Season with salt and pepper. Keep warm.

PREPARE THE HERB CRUST:
8. Preheat oven to 425°F. Mix pistachios, breadcrumbs, herbs, garlic, olive oil, salt, and pepper in a bowl.

COOK THE LAMB:
9. Season lamb racks generously with salt and pepper. Heat olive oil in oven-safe skillet over high heat.
10. Sear lamb fat-side down first, then all sides until golden brown, about 6-8 minutes total.
11. Brush lamb with Dijon mustard, then press herb crust mixture firmly onto meat.
12. Critical timing for medium-rare: Roast in oven for 12-15 minutes until internal temperature reaches 125°F. Rest 10 minutes before slicing.

PREPARE THE GREENS:
13. While lamb rests, heat olive oil in large skillet over medium-high heat. Add garlic and gochugaru flakes, cook 30 seconds.
14. Add Swiss chard and cook until wilted but still vibrant, about 3-4 minutes. Season with salt and pepper.

TO SERVE:
15. Slice lamb between bones into individual chops. Arrange on plates with brown butter spaetzle and sautéed Swiss chard.
16. Drizzle fig balsamic reduction around plate and over lamb.