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Pistachio Crusted Rack of Lamb

Pistachio Crusted Rack of Lamb

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Chef John

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

LilSnoo
8
1/1/2013

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 amazing combo of flavors. Few ingredients, but packed with flavor. It tastes like it's from a fancy restaurant. The cooking time is spot on. I pulled it out right at 25 mins and it was a perfect medium-rare to medium. Thank you Chef John! You really created a masterpiece which made for a perfect New Year's Day dinner! I can't wait to make this for guests.

Karen
7
9/9/2012

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 restaurant meal. Thank you!

Kelley
3
9/2/2012

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.