Pistachio Crusted Rack of Lamb
Sweet, nutty pistachios are added to a traditional Dijon mustard crust, which gives the lamb a great flavor and texture.
- Serves: 4 persons
- For the Lamb:
- 2(1 1/2 pound) racks of lamb (trimmed or Frenched )
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1teaspoon dried herbes de Provence (or dried Italian herb blend)
- 1tablespoon vegetable oil
- 3tablespoons Dijon mustard
- For the Nut Crust:
- ⅔cup pistachios (finely chopped and toasted )
- 2tablespoons plain bread crumbs (toasted)
- 1tablespoon butter (melted)
- 1teaspoon olive oil
Step 1Gather the ingredients.
Step 2Position a rack in the center of the oven and heat to 400 F. Trim any excess fat from the racks, leaving only a thin layer.
Step 3Season the lamb generously with the salt and pepper. Sprinkle the dried herbs over the lamb and gently press to adhere.
Step 4In a large, heavy-duty skillet, heat the vegetable oil over medium-high heat until it shimmers. Brown the lamb racks, one at a time, about 2 minutes per side.
Step 5Arrange the racks, bone side down, in a large roasting pan. Use a spoon to spread the Dijon mustard over the meaty surface of the lamb. Spread some over each end, but most of the mustard should remain on the top surface.
Step 6Make the nut crust by combining the pistachios, breadcrumbs, melted butter , olive oil, and salt and pepper to taste in a small bowl.
Step 7Divide the mixture evenly over each rack of lamb. Press gently with your fingers to make sure it adheres to the mustard.
Step 8Roast the lamb to your liking, until a meat thermometer registers 120 F to 125 F for rare, or 130 F to 135 F for medium-rare, 18 to 21 minutes.
Step 9Remove the lamb from the oven, tent with foil, and let rest for 10 minutes.
Step 10To serve, carve the racks between the bones to cut into chops. Serve with lemon wedges, if desired.