Every year we have some type of holiday dinner at Wendy’s house, sometimes on New Year’s Eve and sometimes during the holiday week. This year it was early – December 26. That gives me just enough time to tell you about her fabulous lamb so that you can consider preparing this for your New Year’s Eve dinner.
Purchase enough lamb so that you have about 3 ribs per person. Generously rub olive oil and crushed garlic over your lamb and sprinkle with salt and pepper. Put inside a plastic bag and add some fresh rosemary sprigs. Marinate in the refrigerator for 3 or 4 hours. Remove from bag and place in a roasting pan over baby root vegetables such as carrots, parsnips and fingerling potatoes that have also been coated in olive oil. Mix 3 to 4 tablespoons Dijon mustard with a half cup honey. Slather onto the lamb. Coat with a layer of chopped pistachios mixed with panko breadcrumbs. Bake at 425° until internal temperature reaches 140°. Remove from oven, tent with foil and let rest 10-15 minutes.