Pistachio-Crusted Rack of Lamb — now this is a showstopper. Elegant, tender, perfectly pink lamb with a golden, nutty crust that adds texture and flavor in every bite. It’s perfect for special dinners, holidays, or when you’re just feeling extra fancy (because you deserve it). Let’s make it sing! 💚🐑
🌿 Pistachio-Crusted Rack of Lamb
Ingredients (serves 4):
For the Lamb:
- 1–2 racks of lamb (about 8 ribs each, Frenched)
- 1 tbsp olive oil
- Salt & pepper to taste
- 2 tsp Dijon mustard (helps the crust stick)
For the Pistachio Crust:
- ¾ cup shelled pistachios
- 1 tbsp fresh rosemary (or thyme), chopped
- 1 clove garlic, minced
- Zest of 1 lemon
- ¼ cup breadcrumbs (panko for extra crunch)
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions:
- Prep the Oven:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with foil and place a rack on top.
- Sear the Lamb:
- Pat the racks of lamb dry and season with salt and pepper.
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Sear the lamb for 2–3 minutes per side until browned. Set aside to cool slightly.
- Make the Pistachio Crust:
- In a food processor, pulse the pistachios, rosemary, garlic, lemon zest, breadcrumbs, salt, and pepper until finely chopped (but not a paste).
- Drizzle in olive oil and pulse a few more times to moisten.
- Crust the Lamb:
- Brush the meaty side of the lamb with Dijon mustard.
- Press the pistachio mixture onto the mustard-coated lamb to form a crust.
- Roast:
- Place the lamb on the prepared baking rack, crust side up.
- Roast for 20–25 minutes for medium-rare (internal temp of 125–130°F / 51–54°C). Rest for 5–10 minutes before slicing.
- Serve:
- Slice between the ribs for individual chops.
- Garnish with fresh herbs or a drizzle of balsamic reduction if you’re feeling fancy.
🛎️ Serving Ideas:
- Pair with a creamy potato purée, roasted carrots, or a herby couscous.
- A side of minty yogurt sauce or a tangy pomegranate glaze can really elevate it.
💡 Pro Tips:
- Want to make it ahead? Prep the crust and sear the lamb earlier in the day — just coat and roast when you’re ready.
- If your pistachios are salted, reduce added salt in the crust mix.
Let me know if you want a luxe, moody shot idea or a reel concept with slicing ASMR and that crust crackle moment. This dish wants to be on camera!
