Description
This Pistachio-Crusted Rack of Lamb is a show-stopping main dish with tender, juicy meat and a golden, nutty crust. Perfectly seasoned with garlic, fresh herbs, and lemon zest, it’s elegant enough for holidays yet simple enough to enjoy anytime.
Ingredients
Scale
- 1 rack of lamb (about 1.5 lbs), frenched
- 3/4 cup shelled pistachios, roughly chopped
- 2 garlic cloves, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 400°F (200°C). Pat lamb dry and season with salt and pepper.
- Sear lamb in a hot skillet with olive oil, 2–3 minutes per side. Remove from heat.
- In a bowl, combine pistachios, garlic, rosemary, thyme, breadcrumbs, lemon zest, and a drizzle of olive oil.
- Brush lamb with Dijon mustard, then press the pistachio mixture over the top.
- Transfer lamb to oven and roast for 18–22 minutes or until internal temp reaches 125–130°F for medium-rare.
- Rest for 10 minutes before slicing and serving.
Notes
- Use a meat thermometer for perfect doneness.
- Don’t over-chop the pistachios — keep some texture.
- Crust can be prepped ahead and refrigerated.
Nutrition
- Serving Size: 1/4 rack
- Calories: 420
- Sugar: 1g
- Sodium: 550mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg