For Cran-Pear Blueberry Glaze:
Preheat the oven to 375 degrees.
Trim fat from the lamb, leaving only a thin layer. Score the thin layer of fat in a criss-cross pattern, being careful not to score the meat underneath. Season the lamb with salt & pepper.
In a small bowl, combine the minced garlic, herbs, and the ground pistachio and toss with your hands to blend.
Heat the Rosemary Oil in a large sauté pan on medium-high heat. Sear the lamb, bones pointing downwards, for 1 minute or just until golden. Turn over and sear the other side for 2-3 minutes or until golden. Remove from pan and cool slightly. Rub the fat side of the lamb with 2 tsps. of the miso paste. Press the pistachio mixture on all sides of the lamb to completely coat.
Transfer the lamb to a small roasting pan and roast in the oven for 20-25 minutes for medium-rare. Let rest for 5 minutes until slicing into individual chops.
Meanwhile, combine the cranberry-pear balsamic, blueberry balsamic, and Neapolitan balsamic in a small saucepan and set over medium heat. Bring to a boil and continue cooking for about 10 minutes or until the liquid is thick and syrupy.
To serve, pour some balsamic mixture on plate and top with lamb. Garnish with sprigs of fresh herbs.
Prep: 25 minutes
Cook: 30 minutes
Makes: 4-6 servings
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