Pistachio Crusted Rack of Lamb Recipe

Pistachio-crusted rack of lamb carved and ready to serve with herb sauce.

5 from 3 votes

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!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: French, Italian, Levantine

Servings: people

Author: Luay Ghafari

Cost: $25

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

Refer to the post above for step-by-step recipe photos.

Ingredient 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.

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.

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.

See the post above for more information on lamb doneness.

Serve your pistachio crusted lamb chops with Authentic Chimichurri, Pomegranate Molasses Chimichurri, Cilantro Chimichurri, Mast-o Khiar (Persian Cucumber Dip) or Yogurt and Mint Sauce.

To make a heartier meal, you can also serve Vermicelli Rice, Batata Harra (Spicy Lebanese potatoes), Authentic Fattoush salad, or Burrata Caprese Salad.

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