Pistachio Crusted Rack of Lamb

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
Learn about The Spruce Eats' Editorial Process
Updated on 03/16/22
Tested by
Diana Andrews
Headshot of Diana Andrews
Tested by Diana Andrews
Diana earned her B.A. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network.
Learn about The Spruce Eats' Editorial Process
Pistachio Crusted Lamb on a platter

The Spruce Eats / Diana Chistruga

Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
1315 Calories
90g Fat
31g Carbs
104g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1315
% Daily Value*
Total Fat 90g 116%
Saturated Fat 40g 199%
Cholesterol 317mg 106%
Sodium 791mg 34%
Total Carbohydrate 31g 11%
Dietary Fiber 8g 30%
Total Sugars 10g
Protein 104g
Vitamin C 108mg 539%
Calcium 131mg 10%
Iron 10mg 56%
Potassium 1555mg 33%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Pistachio Crusted Rack of Lamb/Tester Image
A Note From Our Recipe Tester

Ingredients

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

Steps to Make It

  1. Gather the ingredients.

    Pistachio Crusted Rack of Lamb ingredients

    The Spruce Eats / Diana Chistruga

  2. 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.

    Rack of lamb on a cutting board

    The Spruce Eats / Diana Chistruga

  3. Season the lamb generously with the salt and pepper. Sprinkle the dried herbs over the lamb and gently press to adhere.

    Rack of lamb, seasoned with salt, pepper and herbs on a cutting board

    The Spruce Eats / Diana Chistruga

  4. 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.

    Rack of lamb cooking in a pan on a burner

    The Spruce Eats / Diana Chistruga

  5. 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.

    Rack of lamb covered in Dijon mustard in a baking pan

    The Spruce Eats / Diana Chistruga

  6. Make the nut crust by combining the pistachios, breadcrumbs, melted butter, olive oil, and salt and pepper to taste in a small bowl.

    Pistachios, breadcrumbs, melted butter, olive oil, and salt and pepper mixture in a bowl with a spoon

    The Spruce Eats / Diana Chistruga

  7. Divide the mixture evenly over each rack of lamb. Press gently with your fingers to make sure it adheres to the mustard.

    Pistachio crusted lamb in a baking pan

    The Spruce Eats / Diana Chistruga

  8. 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.

    Pistachio Crusted Rack of Lamb in a baking pan

    The Spruce Eats / Diana Chistruga

  9. Remove the lamb from the oven, tent with foil, and let rest for 10 minutes.

    Baking pan covered with aluminum foil

    The Spruce Eats / Diana Chistruga

  10. To serve, carve the racks between the bones to cut into chops. Serve with lemon wedges, if desired.

    Pistachio Crusted Rack of Lamb on a platter

    The Spruce Eats / Diana Chistruga

Tips

  • 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.

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