This Pistachio Crusted Rack of Lamb is a show-stopper and crowd-pleaser. Prepare it for a special occasion or a romantic weekend meal. And guess what? Despite how elegant it looks, it’s a pretty straightforward recipe!
I’ve also included some sauces, sides and salads you can pair with it below.
Table of Contents
Ingredients
This recipe comes together pretty quickly and with standard pantry and fridge staples. The rack of lamb is the star of the show.
- Rack of Lamb: Racks of lamb are widely available, usually sold in vacuum-sealed bags at most if not all grocery stores. New Zealand or Australian lamb chops and racks are pretty common and come ready to cook (the ribs are already frenched, meaning cleaned). If you’re a fan of lamb, try my Greek Lamb Chops, Qidreh (spiced lamb with rice) and my pulled lamb.
- Mustard: The glue that binds the crust to the rack. I use Dijon mustard for extra flavor, but you can use yellow mustard too.
- Herbs: My preference is to pair lamb with rosemary, which complements the meat quite nicely. You can use thyme or other woody herb in the crust if you prefer.
- Nuts: Crusting a rack of lamb with nuts is somewhat traditional. I love using pistachios because they add color, flavor and are an ode to Levantine cuisine. Pistachios can be expensive, so feel free to substitute for another nut like almonds.
See the recipe card for full information on ingredients and quantities.
How to Make Pistachio-Crusted Lamb Rack
This is a pretty straightforward recipe, but I encourage you to read through all the steps before starting.
Step 1. Season the lamb. Preheat your oven to 400F (200C). Rub the rack of lamb with a little bit of olive oil and then season with salt and pepper.
Step 2. Sear the lamb. Set a large frying pan or large skillet on medium-high heat and add a little bit of oil. Sear the rack of lamb on all sides, making sure to get some browning on the meat. You’re not meant to cook it all the way, just get some color on it. Set aside to cool slightly while you move on to the next step.
Step 3. Prepare the crust mixture. In a food processor, combine the pistachios, bread crumbs, rosemary and garlic. Pulse until you have an even coarse mixture. Transfer to a small bowl and set aside.
Step 4. Apply the mustard. Using a pastry brush, coat the meat side of the rack of lamb evenly with mustard. Don’t get any on the exposed ribs.
Step 5. Add the crust. Liberally coat the meat with the prepared pistachio mixture on all sides and place it in a baking dish or on a baking sheet, fat side up.
Step 6. Bake. Bake the lamb in your preheated oven for 20-30 minutes, depending on the size of the rack and your desired doneness. I like an internal temperature of about 140F-145F (for medium). See the next section for more information on lamb doneness.
Step 7. Rest. Rest the crusted lamb rack for at least 10 minutes before cutting into it. You can cover loosely with aluminum foil.
Step 8. Carve. Once rested, carve the lamb rack into single or double chops. Serve with some of my favorite sides (see below).
Rack of Lamb Internal Temperature
Rack of lamb can be prepared to various doneness levels based on personal preference. The cooking time will vary from cut to cut. The internal temperature is a key indicator of doneness.
Here are the common doneness levels and their corresponding internal temperatures for rack of lamb:
- Rare: Internal Temperature: 125°F (52°C). Characteristics: The meat will be red and cool in the center, with a very soft texture.
- Medium Rare: Internal Temperature: 130-135°F (54-57°C). Characteristics: Slightly warmer and firmer than rare, with a pink and juicy center.
- Medium: Internal Temperature: 140-145°F (60-63°C). Characteristics: A warm, pinkish center with a firmer texture compared to medium rare.
- Medium Well: Internal Temperature: 150-155°F (66-68°C). Characteristics: A mostly browned and slightly pink center, with a firmer texture and reduced juiciness.
- Well Done: Internal Temperature: 160°F (71°C) and above. Characteristics: The meat will be fully browned, with little to no pinkness. It will be well-cooked and have a firmer texture.
To achieve the desired doneness, I recommended using a meat or instant-read thermometer (affiliate link) and inserting it into the thickest part of the meat without touching the bone.
I like to let the lamb rest for a few minutes after cooking before slicing to allow the juices to redistribute and ensure a juicy and flavorful result. Keep in mind that these temperature guidelines are general, and individual preferences may vary.
Pairings and Serving Ideas
Here are a few sauces you can pair with the lamb:
- Authentic Chimichurri
- Pomegranate Molasses Chimichurri
- Cilantro Chimichurri
- Red Chimichurri
- Mint Yogurt Sauce
- Mast-o Khiar (Persian Cucumber Dip)
- Cacik (Turkish Cucumber Yogurt Dip)
To make a heartier meal, you can also serve:
- Vermicelli Rice
- Garlic Confit Mashed Potatoes
- Batata Harra (Spicy Lebanese potatoes)
- Garlic Rosemary Roasted Potatoes
- Authentic Fattoush salad
- Maroulosalata (Greek Lettuce Salad)
- Burrata Caprese Salad
Expert Tips
- Ask your butcher. Choose a fresh, high-quality lamb rack with a good fat cap for flavor and tenderness.
- Room Temp. Bring your rack of lamb to room temperature before you season and sear it.
- Sear it on ALL sides. This includes the front, back, bottom and both ends. This will add flavor, but also seal the rack of lamb making sure not too many juices escape while roasting.
- Use a sharp knife. When carving the lamb rack, use a sharp knife that will glide through the meat. If your knife is dull, you’ll end up sawing through the meat and the crust may just fall off.
Recipe FAQs
Typically, one rack of lamb will include 8 ribs (meaning 8 lamb chops after carving). 8 lamb chops will feed 2-3 people. However, for the sake of making sure your guests don’t leave hungry, assume that 1 rack will feed 2 adults.
I don’t recommend you cook the lamb too far in advance of service. You can cut cooking time by preparing the pistachio and bread crumb mixture in advance (up to 1 day) and storing it in the fridge.
I don’t recommend making more than you need. Lamb chops once cut won’t store well. You can certainly store them in an airtight container in the fridge for up to 2 days, but when you reheat them, they will likely get tough.
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Pistachio Crusted Rack of Lamb Recipe
Ingredients
- 1 Frenched rack of lamb – See note
- 1 tbsp Olive oil – Divided
- Kosher salt and fresh cracked black pepper
- ¼ cup Pistachios – Shelled
- 2 tbsp Bread crumbs
- 2 Sprigs of rosemary – Leaves stripped
- 2 Garlic cloves
- 2 tbsp Dijon mustard
Instructions
- Season the lamb. Preheat your oven to 400F (200C). Rub the rack of lamb with 1 tsp of olive oil and then season with salt and pepper.
- Sear the lamb. Set a large frying pan or large skillet on medium-high heat and add 2 tsp of oil. Sear the rack of lamb on all sides (back, front, bottom and ends), making sure to get some browning on the meat. You’re not meant to cook it all the way, just get some color on it. Set aside to cool slightly while you move on to the next step.
- Prepare the crust mixture. In a food processor, combine the pistachios, bread crumbs, rosemary, garlic and a pinch of salt. Pulse until you have an even coarse mixture. Transfer to a small bowl and set aside.
- Apply the mustard. Using a pastry brush, coat the meat side of the rack of lamb evenly with mustard. Don’t get any on the exposed ribs.
- Add the crust. Liberally coat the meat with the prepared pistachio mixture on all sides, pressing well to make sure the mixture sticks. Place the lamb with pistachio crust in a baking dish or on a baking sheet, fat cap side up.
- Bake. Bake the lamb in your preheated oven for 20-30 minutes, depending on the size of the rack and your preferred doneness. Your goal is to get to an internal temperature of about 140F-145F (Medium). I recommend using a meat thermometer. See note below.
- Rest. Rest the crusted lamb rack for at least 10 minutes before cutting into it.
- Carve. Once rested, transfer to a cutting board and carve the lamb rack into individual chops or double chops. Serve with some of my favorite sides (see note).
Notes
- Rack of Lamb: Racks of lamb are widely available, usually sold in vacuum-sealed bags at most if not all grocery stores.
- Mustard: The glue that binds the crust to the rack. I use Dijon mustard for extra flavor, but you can use yellow mustard too.
- Herbs: My preference is to pair lamb with rosemary, which complements the meat quite nicely. You can use thyme or other woody herb in the crust if you prefer.
- Nuts: Crusting a rack of lamb with nuts is somewhat traditional. I love using pistachios because they add color, flavor and are an ode to Levantine cuisine. Pistachios can be expensive, so feel free to substitute for another nut like almonds.
- Rare: Internal Temperature: 125°F (52°C).
- Medium Rare: Internal Temperature: 130-135°F (54-57°C).
- Medium: Internal Temperature: 140-145°F (60-63°C).
- Medium Well: Internal Temperature: 150-155°F (66-68°C).
- Well Done: Internal Temperature: 160°F (71°C) and above.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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