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Rack of Lamb with Pistachio Crust

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A tender and juicy rack of lamb topped with a crunchy, flavorful pistachio crust. This elegant yet easy recipe is perfect for special occasions or a gourmet dinner at home.

Ingredients

Scale
  • 1 rack of lamb (about 8 ribs, 1.5 to 2 pounds / 700 to 900 grams), frenched
  • 1 cup shelled and unsalted pistachios (120 grams), finely chopped
  • 1/4 cup fresh parsley, chopped (15 grams)
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs (50 grams), fresh or panko
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 teaspoon lemon zest
  • Optional: Pinch of red pepper flakes

Instructions

  1. Take the rack of lamb out of the fridge about 30 minutes before cooking to reach room temperature. Pat dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the lamb fat-side down until golden brown, about 3-4 minutes per side. Remove from heat and set aside.
  3. In a food processor or by hand, combine pistachios, parsley, rosemary, garlic, breadcrumbs, lemon zest, salt, pepper, and red pepper flakes. Pulse or chop until finely mixed but not pasty. Transfer to a bowl and stir in 1 tablespoon olive oil to moisten the mixture.
  4. Brush the seared lamb rack evenly with Dijon mustard.
  5. Pat the pistachio mixture firmly onto the mustard-coated lamb, covering the top and sides evenly.
  6. Preheat oven to 400°F (200°C). Place the lamb rack in the oven and roast until the internal temperature reaches 135°F (57°C) for medium-rare, about 15-20 minutes. Use a meat thermometer to check doneness.
  7. Remove the lamb from the oven and tent loosely with foil. Let it rest for 10 minutes to allow juices to redistribute.
  8. Slice between the ribs into individual chops and serve warm.

Notes

If the crust browns too quickly, loosely cover the lamb with foil during roasting. Resting the meat for 10 minutes after roasting is essential to keep it juicy. For gluten-free, substitute breadcrumbs with ground almonds or gluten-free panko. Pistachios can be replaced with walnuts or pecans if desired.

Nutrition

Keywords: rack of lamb, pistachio crust, lamb recipe, easy dinner, gourmet lamb, special occasion meal

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