Description
Craving an elegant, restaurant-worthy dish that’s surprisingly easy to prepare? Pistachio Crusted Rack of Lamb delivers tender, juicy lamb with a crunchy, nutty crust that’s bursting with flavor. Seasoned with herbes de Provence and coated with a pistachio-Dijon crust, this dish is perfect for special occasions, dinner parties, or a luxurious weeknight treat. Ready in about 45 minutes, it’s beginner-friendly yet sophisticated enough to impress any guest.
Ingredients
This lamb dish comes together with ingredients that create a flavorful, textured masterpiece. Here’s what you need and why each matters:
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Racks of Lamb (2, trimmed, about 1–1.5 lbs each): Provide tender, flavorful meat; trimming removes excess fat for even cooking.
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Herbes de Provence (1 tsp): Adds a fragrant blend of dried herbs like thyme, rosemary, and lavender.
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Salt and Ground Black Pepper (to taste): Enhance the lamb’s natural flavor.
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Vegetable Oil (1 tbsp): Ensures a high-heat sear for a golden crust.
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Chopped Pistachio Nuts (⅔ cup): Create a crunchy, nutty crust with rich flavor.
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Dry Bread Crumbs (2 tbsp): Add structure and crispiness to the crust.
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Melted Butter (1 tbsp): Binds the crust and adds richness.
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Olive Oil (1 tsp): Enhances the crust’s texture and flavor.
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Dijon Mustard (3 tbsp): Provides a tangy, spicy base for the pistachio crust to adhere.
Substitutions and Variations
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Lamb: Swap for individual lamb chops (reduce roasting time to 10–15 minutes); ensure 130°F (54°C) for medium.
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Pistachios: Use chopped almonds, hazelnuts, or walnuts for a different nutty crust.
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Herbes de Provence: Substitute with a mix of ½ tsp dried thyme and ½ tsp dried rosemary or Italian seasoning.
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Bread Crumbs: Replace with panko for extra crunch or gluten-free bread crumbs.
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Dijon Mustard: Use whole-grain mustard or a mix of mustard and 1 tsp honey for a sweeter crust.
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Gluten-Free: Use gluten-free bread crumbs; ensure mustard is gluten-free.
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Add-Ins: Add 1 tsp lemon zest or ½ tsp garlic powder to the crust for extra brightness or depth.
Instructions
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Prepare the Oven and Baking Sheet:
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Preheat the oven to 400°F (200°C).
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Line a baking sheet with aluminum foil for easy cleanup.
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Beginner Tip: Use a rimmed baking sheet to catch any drippings; foil simplifies cleanup.
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Season the Lamb:
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Generously season 2 racks of lamb (trimmed) with 1 tsp herbes de Provence, salt, and ground black pepper on all sides.
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Beginner Tip: Pat lamb dry with paper towels for better browning; season generously to enhance flavor.
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Sear the Lamb:
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Heat 1 tbsp vegetable oil in a large skillet over high heat until shimmering.
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Place lamb racks in the skillet and sear until browned on all sides, about 6–8 minutes total, turning as needed.
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Transfer seared lamb to the prepared baking sheet, fat side up.
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Beginner Tip: Sear fat side first for maximum browning; use tongs to handle lamb and avoid piercing the meat.
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Prepare the Pistachio Crust:
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In a small bowl, stir together ⅔ cup chopped pistachio nuts, 2 tbsp dry bread crumbs, 1 tbsp melted butter, and 1 tsp olive oil.
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Season the mixture with a pinch of salt and pepper.
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Beginner Tip: Chop pistachios finely for an even crust; mix thoroughly to ensure butter coats the crumbs.
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Coat and Roast the Lamb:
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Spread 3 tbsp Dijon mustard evenly over the fatty side of each lamb rack.
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Press the pistachio mixture firmly onto the mustard-coated side, creating a thick crust.
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Place the baking sheet in the preheated oven and roast for 20–25 minutes, until the crust is golden and the lamb reaches an internal temperature of at least 130°F (54°C) for medium doneness.
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Beginner Tip: Press crust gently but firmly to adhere; use a meat thermometer to check doneness, inserting into the thickest part without touching bone.
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Rest and Serve:
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Transfer lamb to a plate and let rest for 10 minutes to redistribute juices.
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Slice between the bones into individual chops and serve hot, optionally garnished with fresh parsley or rosemary.
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Beginner Tip: Use a sharp knife for clean cuts; rest lamb to ensure juiciness and easier slicing.
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Cooking Tips
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Lamb Prep: Ask your butcher to trim and “French” the racks (expose the bones) for a polished look; remove excess fat to avoid greasiness.
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Searing: Use high heat for a quick, even crust; don’t overcrowd the skillet to maintain temperature.
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Crust Application: Spread mustard thinly to avoid overpowering; ensure the pistachio mix covers the entire fatty side for a uniform crust.
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Doneness: Aim for 130°F (54°C) for medium; roast to 125°F (52°C) for medium-rare or 135°F (57°C) for medium-well, noting carryover cooking during resting.
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Flavor Balance: Taste the pistachio mixture before applying; adjust salt or add a pinch of cayenne for a subtle kick.