The flavor and texture of this pistachio-crusted rack of lamb are intriguing. Compared to other special occasion meats like prime rib, beef tenderloin, or goose, a rack of lamb may be a little more expensive, but not significantly so. Additionally, there will be almost minimal waste because it is sold fully trimmed.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 2 racks of lamb, trimmed
- 1 teaspoon herbes de Provence
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- ⅔ cup chopped pistachio nuts
- 2 tablespoons dry bread crumbs
- 1 tablespoon melted butter
- 1 teaspoon olive oil
- 3 tablespoons Dijon mustard
Instructions
- Preheat the 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 pepper.
- Heat vegetable oil in a large skillet over high heat. Place lamb into the skillet and cook until browned on all sides, 6 to 8 minutes. Transfer to the prepared baking sheet.
- Stir pistachios, bread crumbs, melted butter, and olive oil together in a small bowl; season with salt and pepper. Spread mustard over the fatty side of lamb, then press pistachio mixture into mustard.
- Bake in the preheated oven until crust is golden and lamb is pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness.
- Transfer lamb to a plate and let rest for 10 minutes before slicing.
Nutrition Facts
| Calories | 619 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 164 mg |
| Dietary Fiber | 2 g |
| Protein | 53 g |
| Saturated Fat | 14 g |
| Sodium | 652 mg |
| Sugars | 2 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Incredible flavor! I substituted almond flour for bread crumbs and additional olive oil for the vegtable oil. My husband loved it and he isn’t a fan of lamb. Thank you!!!
My first rack of lamb but will not be the last! I was intimidated cooking such an expensive cut of meat but the instructions were clear and easy to follow. Also, anything with pistachios has to be delicious…and this was just that! The cook was perfect and the husband was mighty impressed. Make sure the pistachios are chopped finely as mine were a little too big and clunky. Now I have no fear cooking the lamb because I didn’t let the food win. Thanks, Chef John!
Soooo good! Made this as written and it turned out a perfect medium rare-medium. Hubby said I ruined having rack of lamb anywhere else, even our favorite restaurant. Paired with balsamic roasted potatoes and Brussels sprouts with pancetta (both from Allrecipes). Will definitely keep this one for special occasions! Thanks Chef John!
This is the first time I’ve made Rack of Lamb. This recipe was simple, and by far the easiest Christmas Dinner I have ever prepared. My entire dinner party said this was delicious!I enjoyed it tremendously! I was apprehensive about the salt from the nuts, but this was not an issue for me or my guests. This recipe is going into the holiday dinner rotation!
I have made this recipe several times and it always impresses!
Fantastic. It is as special as what may be served in a high end restaurant.
The best rack of lamb recipe i’ve ever made! You must try to make it!
Wow. Just wow. One of the easiest lamb recopies to follow and tastes AMAZING!. Left over cooked pistachios are great in other dishes too! This may be my go to “impress me” dish! Chef John nailed it as always!
My only complaint is the pistachio bread crumb coating fell right off when I was cutting the rack.
restaurant quality
It was awesome. Even my “super picky” brother in law raves about it!
Oh my!! I loved this recipe. I made it twice already. Will make again & again & again. I would definitely recommend trying it.
A fantastic alternative to lamb with lemon. My husband said this is on the must keep list to do again!
Came out absolutely perfect! I’m honestly shocked.
Made exactly as written. Delicious and very tender. Will certainly make this again. Thanks Chef John!
Really good with just Italian spices since I didn’t have the herbes de provance.had to cook it a little longer.
This recipe is our favorite lamb ‘s recipe by far!!! It is easy to make, delicious and looks impressive! I love Chef John’s recipes!!!
I’ve made this several times for friends and family and everyone absolutely loved it. My 10 year old grandson told his mom that Gramps lamb dish was his favorite dinner of all. That says it all. You can’t go wrong with this recipe. Not only does it taste great but is super easy to make. Best hint I can make is to use a mini food processor to cut the pistachios.
THIS RECIPE WAS AMAZING! I made this for Christmas dinner (4 racks) and they came out perfect They were the best lamb chops I have ever made and everyone was so impressed! They were super easy too.
Amazing. My first time making rack of lamb, and the reviews for this (and my meat thermometer) gave me the confidence to try it on Christmas Eve! The recipe was so simple and Chef John’s video was very helpful. A restaurant-quality dish that I will return to time and time again. Thank you!!
So simple to make yet sooo delicious! The whole family loved it. Will definitely make again.