Pistachio Crusted Rack of Lamb

Jump to Recipe

It's all about this Pistachio Crusted Rack of Lamb for dinner parties this fall and winter season!! And while it looks fancy - it's seriously easy to make!

Pistachio Crusted Rack of Lamb from www.whatsgabycooking.com (@whatsgabycookin)

Pistachio Crusted Rack of Lamb from www.whatsgabycooking.com (@whatsgabycookin)
Pistachio Crusted Rack of Lamb from www.whatsgabycooking.com (@whatsgabycookin)

It's seriously the most fancy looking dinner I've ever served - but you guys know I'm down for spending hours in the kitchen so this Rack of Lamb isn't hard! Make it - you'll thank me later!

First the lamb gets seasoned and seared - pretty easy right? Then the pistachio crust goes on and then into the oven it goes! So that's what I mean... looks fancy but really couldn't be easier! Then just slice and serve and this Pistachio Crusted Rack of Lamb will be the talk of the town!

Pistachio Crusted Rack of Lamb

Author: Gaby Dalkin
5 from 4 votes
It’s all about this Pistachio Crusted Rack of Lamb for dinner parties this fall and winter season!! And while it looks fancy – it’s seriously easy to make!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 12 people


  • 4 racks of lamb trimmed
  • 2 teaspoon herbes de Provence
  • salt and ground black pepper to taste
  • 2 tablespoon vegetable oil
  • 1 ¼ cup chopped unsalted pistachio nuts
  • 3 tablespoons panko bread crumbs
  • 2 tablespoon melted butter
  • 2 teaspoon olive oil
  • salt and ground black pepper to taste
  • 6 tablespoons Dijon mustard


  • 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.
  • 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.
  • 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.


One "rack" can serve two people, in general. Slice into individual "chops" for everyone to enjoy.

Nutrition Information

Calories: 746kcal | Carbohydrates: 6g | Protein: 27g | Fat: 68g | Saturated Fat: 27g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 209mg | Potassium: 462mg | Fiber: 2g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 0.5mg | Calcium: 52mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling and recipe by Adam Pearson


  1. SOS! My husband loves this recipe but we are hosting with 2 nut allergies! What could I substitute for the pistachios? Or do I need to move on from this and tell hubs too bad? Thank you so much!!!!

  2. I’m excited to try this! To limit the amount of work that has to be done after guests arrive, could I sear it and cover it with the crust a couple hours ahead so that I can just pop it in the oven when it’s time?

  3. Looks sooo good! I love lamb lollipops on the bbq. For 2 people is one rack ok and just 1/4 the recipe? Happy Spring!
    How many people for the original recipe?
    4 racks =8 people?

  4. 5 stars
    We make this every Christmas dinner... and maybe a few times in between the year for a delicious treat.

  5. 5 stars
    Ok people I just made this and it is an 11/10!!! I truly never follow recipes and this was worth the discipline of reading through instructions. I posted a picture of this on my @scullery_syd Instagram and it might be one of my best. The only thing I felt this recipe needed was some sort of sauce - pomegranate molasses would be perfect served on the plate with some nice grains. I turned this into a weeknight / date night dinner and served with some millet raisin almond pilaf and blood orange agrodolce. THANK YOU to Gaby for this wonderful recipe and in turn, pushing me to be a better cook!

  6. Rack of Lamb is one of my go-to dinner party entrées as well, Gaby. I've made a similar version and agree that it's fabulous. I trim most of the fat off the rack first, though. I love experimenting with different crusts.

5 from 4 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating