Pistachio Crusted Rack of Lamb

Pistachio Crusted Rack of Lamb

25
Chef John 22062

"The pistachio and mustard crust gives this lamb dish an interesting flavor and texture. Sure, rack of lamb is a little pricey, but no more so than other special occasion meats like prime rib, beef tenderloin, or goose. And, because rack of lamb is sold completely trimmed, you'll have virtually no waste."

Ingredients

55 m servings 619 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 619 kcal
  • 31%
  • Fat:
  • 39.8 g
  • 61%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 53.1 g
  • 106%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 768 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
  2. Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
  3. Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

Reviews

25
  1. 29 Ratings

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Most helpful

I'd give this 10 stars if I could! Throughout the whole dinner, hubby and I couldn't stop saying how much we loved this! The Herbes de Provence and pistachios totally make the dish! What an amaz...

Most helpful critical

This recipe was ok it was a bit to salty for my taste

I'd give this 10 stars if I could! Throughout the whole dinner, hubby and I couldn't stop saying how much we loved this! The Herbes de Provence and pistachios totally make the dish! What an amaz...

This was one of the best dishes I've ever made. I totally forgot the Herbes de Provence mixture before browning. Served with mustard potatoes. Was told this meal was as good as any restauran...

Very nice; a lovely change for a traditional Sunday roast. I used a grainy mustard and Dijon mix to marry/transition the texture of the pistachio. Also used duck fat instead of vegetable oils.

Better than expected. The video from Chef John made it so simple! Had to cook the rack an extra 10 minutes than the recipe called for but other than that it was exceptional.

Amazing. Family loved it and was easy to make.

Used seasonings on boneless loin on grill. Yummy.

Just made this dish for the family's New Year's Eve dinner. It was very delicious! This was the 2nd lamb dish from Chef John that I followed, and I have to say I prefer this more. The mustard an...

I think this is one of the first recipes I've made off of this site that I followed exactly, and it was perfect! The timing is perfect for a medium rare. I made this for 4 men and one of them is...

OMG This is the best. My family could not stop raving about it. Better than a 5 star restaurant.