|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 90g||116%|
|Saturated Fat 40g||199%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 8g||30%|
|Total Sugars 10g|
|Vitamin C 108mg||539%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Impress your guests with this beautiful pistachio-crusted roast rack of lamb. Sweet, nutty pistachios are added to a traditional Dijon mustard crust, which gives the lamb a great flavor and texture.
"I absolutely love rack of lamb. Pistachio nuts give this version great flavor and a bit of crunch. The tangy mustard shines through just enough to remind you that it's there. If your lamb racks aren't already Frenched when you buy them, don't hesitate to ask your butcher to do it." —Diana Andrews
For the Lamb:
2 (1 1/2 pound) racks of lamb, Frenched
Kosher salt, to taste
Freshly ground black pepper, to taste
1 teaspoon dried herbes de Provence, or dried Italian herb blend
1 tablespoon vegetable oil
3 tablespoons Dijon mustard
For the Nut Crust:
2/3 cup finely chopped pistachios
2 tablespoons plain dry breadcrumbs
1 tablespoon unsalted butter, melted
1 teaspoon olive oil
Lemon wedges, optional
Gather the ingredients.
Position a rack in the center of the oven and heat to 400 F. Trim any excess fat from the racks, leaving only a thin layer.
Season the lamb generously with the salt and pepper. Sprinkle the dried herbs over the lamb and gently press to adhere.
In a large, heavy-duty skillet, heat the vegetable oil over medium-high heat until it shimmers. Brown the lamb racks, one at a time, about 2 minutes per side.
Arrange the racks, bone side down, in a large roasting pan. Use a spoon to spread the Dijon mustard over the meaty surface of the lamb. Spread some over each end, but most of the mustard should remain on the top surface.
Make the nut crust by combining the pistachios, breadcrumbs, melted butter, olive oil, and salt and pepper to taste in a small bowl.
Divide the mixture evenly over each rack of lamb. Press gently with your fingers to make sure it adheres to the mustard.
Roast the lamb to your liking, until a meat thermometer registers 120 F to 125 F for rare, or 130 F to 135 F for medium-rare, 18 to 21 minutes.
Remove the lamb from the oven, tent with foil, and let rest for 10 minutes.
To serve, carve the racks between the bones to cut into chops. Serve with lemon wedges, if desired.
- Tender cuts of lamb, such as a rack and loin chops, should be cooked using dry heat methods, such as roasting, or grilling.
- It's recommended that for the best flavor and texture, to serve lamb rare or medium rare. Using a meat thermometer is the best way to gauge this—the internal temperature will register 120 F to 125 F for rare, and 130 F to 135 F for medium-rare. Remember that the meat will continue to cook (another 5 to 10 degrees) after it has been removed from the oven (this is called carryover cooking).
- Coating the lamb with mustard not only adds flavor but allows for the nut crust to stick.