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!
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
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!
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Ingredients
- 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
Instructions
- 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.
Notes
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
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Photo by Matt Armendariz / Food Styling and recipe by Adam Pearson
This has been a go to recipe for me and we most recently made it on Xmas eve. It makes the night special but is SO easy to make! Thanks Gaby