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Pistachio Crusted Rack of Lamb

Pistachio Crusted Rack of Lamb
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Pistachio Crusted Rack of Lamb is an elegant yet accessible gourmet dish featuring tender, juicy lamb with a crunchy, nutty pistachio crust. Perfect for special occasions or impressing guests, this recipe balances rich lamb flavors with a vibrant, flavorful topping, enhanced by fresh herbs and Dijon mustard. Customize with herb and nut variations, and enjoy a sophisticated meal with effortless steps.

Ingredients

Scale

Main Ingredients

  • 1 rack of lamb (fresh, high-quality, about 1.5 to 2 pounds)
  • 1 cup shelled pistachios, finely chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs (or gluten-free alternative like crushed gluten-free crackers or almond meal)
  • 2 tablespoons olive oil, plus extra for searing
  • 2 tablespoons Dijon mustard
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Lamb: Trim any excess fat from the rack of lamb. Pat it dry with paper towels. Season generously with salt and pepper on all sides. Let it rest at room temperature for about 30 minutes to ensure even cooking.
  2. Create the Pistachio Crust: In a food processor, pulse the shelled pistachios, fresh rosemary, fresh thyme, minced garlic, and breadcrumbs until finely chopped but still textured—not powdered. Transfer the mixture to a bowl, then stir in olive oil to bind.
  3. Sear the Lamb: Heat a skillet over medium-high heat with a small amount of olive oil. Sear the lamb rack on all sides until golden brown, locking in moisture and developing deep flavor.
  4. Coat with Dijon Mustard: Brush the seared lamb rack evenly with Dijon mustard, which enhances flavor and acts as a glue for the crust.
  5. Apply the Pistachio Crust: Press the pistachio mixture firmly onto the mustard-coated lamb, creating a thick and even crust all around the meat.
  6. Roast to Perfection: Preheat the oven to 400°F (205°C). Place the crusted lamb rack on a baking sheet and roast for 15-20 minutes, or until the crust is golden and the internal temperature reaches 135°F for medium-rare (adjust for preferred doneness).
  7. Rest and Slice: Remove the lamb from the oven and allow it to rest for at least 10 minutes. This allows the juices to redistribute, ensuring juicy, tender meat. Then slice into individual chops and serve.

Notes

  • Allow the lamb to come to room temperature before cooking for even doneness.
  • Pulse ingredients in the food processor to maintain texture; avoid over-processing into powder.
  • Use fresh herbs like rosemary and thyme for optimal flavor.
  • Start checking lamb temperature a few minutes before the end of cooking time to prevent overcooking.
  • Always rest the lamb after roasting to maintain juiciness and tenderness.

Nutrition

Keywords: pistachio crusted rack of lamb, lamb recipe, gourmet lamb, nut crust lamb, elegant lamb dish, gluten free lamb recipe, pistachio lamb crust

Find it online: https://marysplate.com/pistachio-crusted-rack-of-lamb/