Pistachio Crusted Rack of Lamb
A flavorful lamb dish features a sweet and nutty pistachio-Dijon mustard crust for enhanced taste and texture.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 400 F with a rack in the center.
-
Trim excess fat from lamb racks.
-
Season lamb generously with salt, pepper, and dried herbs, pressing herbs to adhere.
-
Heat vegetable oil in a heavy-duty skillet over medium-high heat, then brown lamb racks for 2 minutes per side.
-
Place lamb in a roasting pan, bone side down, and spread Dijon mustard over the meaty surface.
-
Combine pistachios, breadcrumbs, melted butter, olive oil, salt, and pepper in a bowl to make the nut crust.
-
Evenly press the nut mixture onto the mustard-coated lamb racks.
-
Roast lamb for 18 to 21 minutes, or until desired doneness (120-125 F for rare, 130-135 F for medium-rare).
-
Remove from oven, tent with foil, and rest for 10 minutes.
-
Carve racks into chops and serve, optionally with lemon wedges.