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Pistachio-Crusted Rack of Lamb

This pistachio-crusted rack of lamb has an interesting flavor and texture. A rack of lamb may be a little pricey but no more so than other special-occasion meats like prime rib, beef tenderloin, or goose. And because it's sold completely trimmed, you'll have virtually no waste.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 4 people
Calories 1659.9 kcal

Equipment

  • 1 Baking Sheet
  • 1 Large Skillet
  • 1 Small Bowl For mixing crust
  • 1 Instant-Read Thermometer Crucial for precise doneness
  • 1 Aluminum Foil For lining baking sheet

Ingredients
  

Main

  • 2 racks of lamb trimmed
  • 1 teaspoon herbes de Provence
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • ⅔ cup chopped pistachio nuts
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon melted butter
  • 1 teaspoon olive oil
  • 3 tablespoons Dijon mustard

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Generously season each rack of lamb with herbes de Provence, salt, and pepper.
  • Heat vegetable oil in a large skillet over high heat. Place lamb into the skillet and cook until browned on all sides, 6 to 8 minutes. Transfer to the prepared baking sheet.
  • Stir pistachios, bread crumbs, melted butter, and olive oil together in a small bowl; season with salt and pepper. Spread mustard over the fatty side of lamb, then press pistachio mixture into mustard.
  • Bake in the preheated oven until crust is golden and lamb is pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness.
  • Transfer lamb to a plate and let rest for 10 minutes before slicing.

Notes

1. Achieving a perfect sear on the lamb before baking is key; ensure your skillet is hot enough to develop a beautiful Maillard crust, locking in juices and flavor.2. Use an instant-read thermometer to avoid overcooking the lamb. For medium-rare, aim for 125-130°F (52-54°C) before resting, as the temperature will rise a few degrees.3. Press the pistachio crust firmly onto the mustard layer to ensure it adheres well during baking. Keep an eye on the crust to prevent burning, especially in the last few minutes.4. Always rest the lamb for at least 10 minutes after baking. This allows the juices to redistribute, resulting in a more tender and flavorful cut.