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Pistachio crusted rack of lamb carved into chops on a white platter showing pink medium-rare interior and herb crust

Pistachio Crusted Rack of Lamb

Pistachio crusted rack of lamb seared and roasted to medium-rare, finished with a Dijon and herb-pistachio crust. Ready in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Lamb
  • 2 frenched racks of lamb (about 700-800 g each) brought to room temperature 20-30 min before cooking
  • 2 tbsp olive oil for searing
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper, freshly ground
Pistachio Crust
  • 80 g raw unsalted pistachios, shelled finely chopped or pulsed in a food processor
  • 40 g panko breadcrumbs swap with almond flour for gluten-free
  • 3 tbsp fresh flat-leaf parsley, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • 1 garlic clove, minced
  • 2 tbsp olive oil to bind the crust mixture
  • 1 tsp lemon zest
  • 1/4 tsp kosher salt
Dijon Layer
  • 3 tbsp Dijon mustard whole-grain mustard works as a swap

Method
 

Prep
  1. Heat the oven to 200 C (390 F) with a rack in the center position.
  2. Pat both racks of lamb completely dry with paper towels, then season all over with the kosher salt and black pepper.
  3. In a food processor, pulse the pistachios until they resemble coarse crumbs, about 8 to 10 pulses. Combine with the panko, parsley, rosemary, garlic, olive oil, lemon zest, and salt in a bowl. Mix until the mixture just holds together when pressed. Set aside.
Sear
  1. Heat 2 tbsp olive oil in a 12-inch oven-safe cast iron skillet over high heat until shimmering and just beginning to smoke.
  2. Place the lamb racks meat-side down and sear for 2 to 3 minutes until deeply browned. Flip and sear the bone side for 1 minute. Transfer the racks to a wire rack set over a sheet pan. Let cool for 3 minutes.
Crust and Roast
  1. Brush the meat side of each rack generously with Dijon mustard using a pastry brush, covering the entire top surface.
  2. Press the pistachio crust mixture firmly onto the mustard-coated surface of each rack, pressing with your palm so the crust compacts and adheres evenly.
  3. Transfer the racks, bone side down, to the wire rack on the sheet pan. Roast at 200 C (390 F) for 18 to 20 minutes, or until an instant-read thermometer inserted into the thickest part of the loin reads 57 C (135 F) for medium-rare.
  4. Remove from the oven and tent loosely with foil. Rest for 10 minutes before carving.
Carve and Serve
  1. Stand each rack upright and slice between the bones using a chef's knife to separate into individual chops. Serve 2 to 3 chops per person.

Notes

For a deeper crust color without overcooking the lamb, switch the oven to broil for the final 90 seconds of roasting, watching closely so the pistachios don't burn.