Pistachio Crusted Rack of Lamb
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
12 people
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Calories
746 kcal
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Course
Main Course
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Cuisine
American
Pistachio Crusted Rack of Lamb
Description
The recipe begins by seasoning trimmed lamb racks with herbes de Provence, salt, and black pepper. These are seared in hot vegetable oil to brown all sides, locking in juices and creating a flavorful seared exterior. A mixture of chopped unsalted pistachios, panko bread crumbs, melted butter, olive oil, salt, and pepper is prepared to form the crust.
The seared lamb racks are then brushed with Dijon mustard on the fat side, which acts as a binding layer and adds tangy flavor. The pistachio mixture is pat-applied over the mustard, creating a textured nutty crust. Baking at 400°F for 20 to 25 minutes cooks the lamb to a pink center while the crust becomes golden and crisp. Resting the lamb after baking ensures even juices before slicing into individual chops.
The end result is tender lamb balanced with the crunch and aroma of pistachios and herbes de Provence. This preparation suits an elegant dinner where the pistachio crust adds a distinctive texture and flavor contrast. Lamb chops sliced from the rack make for easy individual servings.
Ingredients
- 4 lamb rack trimmed
- 2 teaspoon herbes de provence
- salt to taste
- black pepper to taste
- 2 tablespoon vegetable oil
- 1 ¼ cup pistachio nut chopped, unsalted
- 3 tablespoons panko bread crumbs
- 2 tablespoon butter melted
- 2 teaspoon olive oil
- salt to taste
- black pepper to taste
- 6 tablespoons Dijon mustard
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
- Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
- Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.
Notes
- One rack of lamb generally serves two people when sliced into individual chops.
- For ease, slice the rack into chops after resting before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 746 kcal
% Daily Value*
| Calories | 746kcal | 37% |
| Carbohydrates | 6g | 2% |
| Protein | 27g | 54% |
| Fat | 68g | 105% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 131mg | 44% |
| Sodium | 209mg | 9% |
| Potassium | 462mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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