8 six-ounce T-bone steaks or loin chops (you may need 2 per person depending on weight and size)
Canola oil for searing crust:
4 Tablespoons (2 ounces) unsalted butter
1/4 cup all-purpose flour
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
Zest of one lemon
1/4 cup mint leaves, finely chopped
1/4 cup parsley leaves, finely chopped
1/2 cup shelled pistachios, coarsely chopped
Parsley or mint sprigs for garnish
Preheat oven to 425°F.
Prepare and Brown Meat: Sprinkle lamb generously with kosher salt. In a large sauté pan, heat a film of canola oil until very hot; sear the steaks, fat side down first, until golden brown. Turn them over and brown other side. Transfer to a cutting board; let cool slightly. If doing more than one batch, pour off the excess fat after searing each batch.
Make the Crust: Heat the butter in a small saucepan over medium heat. Add the flour and whisk constantly until it is lightly browned and smells nutty, about 3-4 minutes. Remove from heat and whisk in the salt, pepper, minced garlic, lemon zest and chopped mint and parsley.
Apply the Crust: Using a pastry brush, generously coat the lamb with the flour mixture, making sure it is fully coated. Press the pistachios into the flour mixture to create a thick crust.
Roast: Transfer the lamb to a sheet pan and oven roast for 10-15 minutes until a meat thermometer inserted all the way into the thickest part of the meat reads 140°F (for medium rare). Remove from the oven.
Serve: Garnish with a sprig of parsley or mint and serve immediately.
4 Cities, 15 Years, 85,000 Guests, A Million Memories