Description
This Pistachio Crusted Rack of Lamb recipe offers an elegant and flavorful gourmet dish that pairs tender, juicy lamb with a crunchy, aromatic pistachio crust. Perfect for special occasions or refined weeknight dinners, it comes together quickly using simple ingredients and techniques, resulting in an impressive presentation and a delightful explosion of taste.
Ingredients
Scale
Main Ingredients
- 1 rack of lamb (about 8 ribs), fresh with good marbling
- 3/4 cup shelled pistachios, finely chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- 2 cloves garlic, minced
- 1 teaspoon lemon zest (optional)
- 2 tablespoons olive oil, plus extra for searing
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Rack of Lamb: Trim any excess fat and silverskin from the rack to ensure even cooking and neat presentation. Season the lamb generously with salt and pepper, then let it rest at room temperature for 20-30 minutes to allow the seasoning to penetrate and promote even roasting.
- Make the Pistachio Crust: In a small bowl, combine the finely chopped pistachios, minced rosemary, thyme, garlic, optional lemon zest, and a pinch of salt. Add olive oil and mix until a slightly sticky, paste-like consistency forms that will adhere well to the lamb.
- Sear the Rack: Heat a heavy skillet over medium-high heat with a drizzle of olive oil. Sear the rack of lamb on all sides until it develops a golden-brown crust, which locks in juices and enhances the flavor through caramelization.
- Brush with Dijon Mustard: Remove the lamb from the heat and thoroughly brush the entire rack with Dijon mustard. This sticky layer helps the pistachio crust stick during roasting.
- Apply the Pistachio Crust: Generously press the pistachio mixture onto the mustard-coated rack, ensuring good coverage on the top and exposed sides to create a flavorful crust.
- Roast to Perfection: Transfer the crusted rack onto a baking sheet and roast in a preheated oven at 400°F (200°C) for 15-20 minutes for medium-rare doneness. Use a meat thermometer to check for an internal temperature of 130°F (54°C). Remove from oven and let the lamb rest for at least 10 minutes before slicing to allow the juices to redistribute.
Notes
- Bring the lamb to room temperature before cooking for even heat distribution and juiciness.
- Finely chopped pistachios provide a better texture and adhesion for the crust.
- Do not skip searing; it enhances flavor and seals in juices.
- Rest the lamb after roasting to maximize tenderness and retain moisture.
- Use a meat thermometer for accurate doneness and consistently perfect results.
- Prep Time: 20 minutes (plus resting time)
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: French-inspired
Nutrition
- Serving Size: 1/4 rack of lamb
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 110 mg