Herb Crusted Roasted Rack of Lamb

Name: Herb Crusted Roasted Rack of Lamb
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 serving
Ingredients: 2 racks of lamb; 8 cloves garlic; 1 cup parsley; 1 cup cilantro; 1 tsp salt; 2 tsp sumac; ¼ tsp black pepper; ¼ cup olive oil; 1 cup pistachios

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5.0

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Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
8
Calories
616 kcal
Course
Main Course
Cuisine
Mediterranean

Herb Crusted Roasted Rack of Lamb

Isaac Lopez

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Impress your dinner guests with this delicious and elegant pistachio herb crusted rack of lamb dish.

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Ingredients

Servings

2 racks of lamb about 2 lbs each
8 cloves garlic
1 cup parsley
1 cup cilantro
1 tsp salt
2 tsp sumac
¼ tsp black pepper
¼ cup olive oil
1 cup pistachios

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Instructions

Preheat the oven to 400°F. Pat the rack of lamb dry with paper towels and let it come to room temperature for about 30 minutes.
Using a sharp knife, gently score the fatty side of the rack of lamb into diamonds for even roasting. Make sure not to cut through the meat.
In a food processor, pulse the pistachios until finely chopped but not pasty. Set aside. In the same food processor, pulse the garlic, parsley, cilantro, salt, black pepper, sumac, and olive oil until well combined but not pureed. This forms a thick, flavorful herb paste.
Spread the herb mixture over the fat side of the lamb. Press the chopped pistachios onto the paste evenly to create a thick, even crust.
Place the racks on a baking sheet.
Roast in the preheated oven for 25-30 minutes for medium-rare to medium (internal temperature of 135°F). Tent the lamb with aluminum foil and let it rest for 10 minutes before slicing to allow the juices to redistribute.
Slice between the bones and serve on a platter. Garnish with fresh herbs for added presentation.

Notes

Use a Meat Thermometer: Ensure the perfect doneness by using an instant-read thermometer. Medium-rare is ideal for rack of lamb.
Chop Pistachios Evenly: This helps them adhere better to the herb paste and creates a uniform crust.
Let It Rest: Resting the lamb for 10 minutes after roasting allows the juices to redistribute, resulting in a tender bite.
Adjust the Sumac: For a bolder tang, increase the sumac slightly.
Marinate Ahead: For a deeper flavor, coat the lamb with the herb paste a few hours before roasting.

Nutrition Information

Show Details

Calories 616kcal (31%) Carbohydrates 6g (2%) Protein 22g (44%) Fat 56g (86%) Saturated Fat 21g (105%) Polyunsaturated Fat 6g Monounsaturated Fat 26g Cholesterol 94mg (31%) Sodium 366mg (15%) Potassium 458mg (13%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 831IU (17%) Vitamin C 12mg (13%) Calcium 52mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 616 kcal

% Daily Value*

Calories	616kcal	31%
Carbohydrates	6g	2%
Protein	22g	44%
Fat	56g	86%
Saturated Fat	21g	105%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	26g	130%
Cholesterol	94mg	31%
Sodium	366mg	15%
Potassium	458mg	10%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	831IU	17%
Vitamin C	12mg	13%
Calcium	52mg	5%
Iron	3mg	17%