This pistachio-crusted rack of lamb has an interesting flavor and texture. A rack of lamb may be a little pricey but no more so than other special-occasion meats like prime rib, beef tenderloin, or goose. And because it's sold completely trimmed, you'll have virtually no waste.
Ingredients
- racks of lamb: 2 piece (trimmed)
- herbes de Provence: 1 tsp
- salt and ground black pepper: (to taste)
- vegetable oil: 1 Tbsp
- pistachio nuts: 0.66667 cup (chopped)
- dry bread crumbs: 2 Tbsp
- butter: 1 Tbsp (melted)
- olive oil: 1 tsp
- Dijon mustard: 3 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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Generously season each rack of lamb with herbes de Provence, salt, and pepper.
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Heat vegetable oil in a large skillet over high heat. Place lamb into the skillet and cook until browned on all sides, 6 to 8 minutes. Transfer to the prepared baking sheet.
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Stir pistachios, bread crumbs, melted butter, and olive oil together in a small bowl; season with salt and pepper. Spread mustard over the fatty side of lamb, then press pistachio mixture into mustard.
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Bake in the preheated oven until crust is golden and lamb is pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness.
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Transfer lamb to a plate and let rest for 10 minutes before slicing.
