📝 About This Recipe
This exquisite dish elevates the tender, succulent rack of lamb with a vibrant, crunchy crust of toasted Mediterranean pistachios. The earthy sweetness of the tree nuts perfectly complements the rich flavors of the lamb, while a hidden layer of honey-Dijon mustard provides a piquant brightness. It is a show-stopping centerpiece that brings a sophisticated, nutty texture and a beautiful pop of green to your dinner table.
🥗 Ingredients
The Lamb
- 2 racks French-trimmed racks of lamb (approx. 1.5 lbs each, at room temperature)
- 1.5 teaspoons Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Grapeseed oil (for searing)
The Pistachio Crust
- 1 cup Shelled pistachios (unsalted, roasted)
- 1/2 cup Panko breadcrumbs (for added crunch)
- 1/4 cup Fresh parsley (finely chopped)
- 1 tablespoon Fresh mint (minced)
- 1 tablespoon Lemon zest (from one large lemon)
- 1/2 teaspoon Garlic powder
- 2 tablespoons Unsalted butter (melted)
The Mustard Binder
- 3 tablespoons Dijon mustard (smooth style)
- 1 tablespoon Honey (wildflower or clover)
- 1 teaspoon Fresh rosemary (very finely minced)
👨🍳 Instructions
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1
Remove the lamb from the refrigerator 30-45 minutes before cooking to take the chill off; this ensures even cooking throughout the meat.
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2
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or a wire rack.
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3
Prepare the crust: Place the pistachios in a food processor and pulse until they are the size of coarse crumbs. Do not over-process or they will turn into nut butter.
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4
In a shallow bowl, combine the pulsed pistachios, panko breadcrumbs, chopped parsley, mint, lemon zest, garlic powder, and melted butter. Stir until the mixture resembles damp sand.
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5
In a small separate bowl, whisk together the Dijon mustard, honey, and minced rosemary to create the binding glaze.
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6
Pat the lamb racks completely dry with paper towels. Season generously on all sides with kosher salt and black pepper.
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7
Heat the grapeseed oil in a large heavy skillet (cast iron is ideal) over high heat until it begins to shimmer and slightly smoke.
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8
Sear the lamb racks for 2-3 minutes per side until a deep golden-brown crust forms. Do not forget to sear the narrow ends. Remove from heat and let cool for 5 minutes.
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9
Using a pastry brush, coat the fatty top side (the meat side) of the lamb generously with the mustard-honey mixture.
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10
Press the lamb, mustard-side down, into the pistachio mixture, or spoon the mixture over the top, pressing firmly with your hands to create a thick, even coating of nuts.
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11
Place the racks on the prepared baking sheet, bone-side down. If the bones are browning too fast, you can wrap the tips in small pieces of foil.
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12
Roast in the center of the oven for 15-20 minutes. Use a meat thermometer to check for a temperature of 130°F (54°C) for medium-rare.
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13
Transfer the lamb to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute and the crust to set.
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14
To serve, carve between the ribs into individual chops using a very sharp knife to avoid disturbing the pistachio crust.
💡 Chef's Tips
Always use a meat thermometer; lamb can go from perfect to overdone in just two minutes. If you don't have a food processor, place pistachios in a freezer bag and crush them with a rolling pin for a more rustic texture. Ensure the lamb is patted dry before searing, or it will steam rather than develop a flavorful brown crust. For a nut-free version, you can substitute the pistachios with toasted sunflower seeds or pumpkin seeds (pepitas). If the pistachio crust feels too dry to stick, add an extra teaspoon of melted butter to the mix.
🍽️ Serving Suggestions
Pair with a creamy saffron risotto or buttery mashed potatoes to balance the crunch. Serve alongside roasted baby carrots glazed with balsamic or sautéed garlic spinach. A glass of full-bodied Pinot Noir or a peppery Syrah complements the gamey notes of the lamb beautifully. Drizzle a little extra honey or a mint-infused oil over the plate for a restaurant-quality finish. A side of Greek yogurt mixed with cucumber and lemon (Tzatziki) offers a cooling contrast to the rich nuts.