| Total: | 1 hr 30 min |
| Prep: | 1 hr |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 racks of lamb (French boned)
- 1 tablespoon vegetable oil
- Salt
- Ground white pepper
- 2 tablespoons dried rosemary
- 1 cup whole walnuts
- 1/2 teaspoon garlic powder
- 1 egg
- 2 tablespoons Dijon mustard
- 2 cloves minced garlic
Instructions
- To prepare the racks of lamb: Heat the vegetable oil in a saute pan over high heat. Season the racks of lamb with salt and pepper (I use fresh ground sea salt and ground white pepper). Sear the racks on all sides until nicely browned. Remove racks to a platter and allow to cool enough to handle. At this point preheat the oven to 400 degrees F.
- To make the walnut crust: Put dried rosemary into a food processor and pulse several times to grind, If you don’t do this the rosemary pieces will be too large. Add walnuts, 1/4 teaspoon of salt and 1/2 teaspoon of white pepper, and garlic powder. Pulse several times until mixture is the consistency of bread crumbs. Pour mixture onto a large dinner plate or a platter.
- To make the mustard mixture: In a dish combine the egg, mustard and 2 cloves of minced garlic. Mix well with a fork until egg and mustard are completely incorporated.
- To coat the racks of lamb: Line a baking sheet with parchment paper or foil. Once the racks are cool enough to handle, place 1 rack in the mustard mixture and coat all sides. Next place the coated rack into the walnut mixture and coat well. Using your hand press the walnut mixture firmly onto the coated rack. Transfer rack to the baking sheet. Repeat steps for each rack. You can make the recipe to this point and place in refrigerator until ready to cook.
- To cook: Place the racks of lamb into the oven and roast for 20 minutes for medium rare. I use a temperature probe in one of the racks, and remove meat from oven when it registers between 125 to 130 degrees F. Remove from oven and let stand for 5 to 10 minutes before cutting.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 186 |
| Total Fat | 17 g |
| Saturated Fat | 6 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 7 g |
| Cholesterol | 56 mg |
| Sodium | 130 mg |
Reviews
All I can say is this is amazing! The best I’ve ever had!!
The crusted rack of lamb is to be savored rather than gulped. I too used pistachios because lamb and pistachio conjure images of Crete. This is a dish made for romance and very special occasions. it is not for the ordinary.
Easy and very tasty! Have saved to use again!
I don’t like rosemary, so used Turkish oregano instead. Turned out perfect.
Made it last night. It was one of the best racks of lamb I have ever made or eaten. Next time maybe a bit of a thicker walnut crust.
Bob K
Bob K
This is an outstanding recipe…..I use Macadamia nuts instead of walnuts…..but this is one of those dishes that your guests will think is harder than it really is.
I appreciate all the feedback and am glad so many people have enjoyed this recipe.
I have made this several times and each time it is great. I sear and roast mine on the grill because the searing creates a lot of smoke and I do not have an oven hood that vents outside.
made 4 racks for a party of 7 … doubled the recipe but instead of 2 cups of walnuts, used 1-1/2 cups of walnuts and 1/2 cup of pistachios … used fresh rosemary instead of dried and added montreal seasoning rather than pepper … party loved it and my wife and i had leftovers for 2 nights later … made with sides of porcini risotto (with white asparagus and greens of “woked” spinach, brocolli rabe and mustard greens using 1 cup of chicken broth to steam and then chef prudhomme’s vegetable seasoning and a touch of emeril’s essence.
This is an absolutely killer recipe (although I omit the rosemary, add a touch of smoke flavor to the egg/mustard mixture. I occasionally use pecan meal as the crust because my husband doesn’t like the texture of nuts in his food. I have served this to people who said that it is worthy of being on the menu of a 5-star restaurant. And, it is sooooooo easy! A keeper!