Pistachio-Crusted Rack Lamb (Printable Version)
Tender rack of lamb baked with pistachio crust, garlic, and aromatic herbs for elevated flavors.
# Ingredients Required:
→ Meat
01 -
1 rack of lamb, frenched, approximately 680 grams
→ Crust
02 -
115 grams shelled pistachios, roughly chopped
03 -
2 garlic cloves, minced
04 -
15 grams fresh rosemary, chopped
05 -
15 grams fresh thyme, chopped
06 -
30 grams breadcrumbs
07 -
5 grams lemon zest
08 -
15 milliliters olive oil, plus extra for searing
→ Condiments & Seasonings
09 -
30 milliliters Dijon mustard
10 -
5 grams salt
11 -
1 gram ground black pepper
# Guide to Cooking:
01 -
Preheat oven to 200°C. Pat the rack of lamb dry and season evenly with salt and black pepper.
02 -
Heat olive oil in a skillet over medium-high heat. Sear the lamb for 2–3 minutes on each side until browned. Remove from heat.
03 -
In a mixing bowl, combine chopped pistachios, minced garlic, rosemary, thyme, breadcrumbs, lemon zest, and a drizzle of olive oil. Stir until ingredients are evenly incorporated.
04 -
Brush the seared lamb generously with Dijon mustard. Press the pistachio mixture firmly onto the mustard-coated surface to form a crust.
05 -
Place the crusted lamb in the preheated oven and roast for 18–22 minutes or until the internal temperature is 52–54°C for medium-rare doneness.
06 -
Remove the lamb from the oven and let it rest for 10 minutes before slicing and serving.
# Extra Suggestions:
01 -
Resting the lamb after roasting allows juices to redistribute, enhancing tenderness and flavor.