Pistachio Crusted Rack of Lamb
When my brother and I were children, my parents prepared food using a wide variety of proteins so we don’t turn into “picky eaters”. We had the usual which were chicken, turkey, beef, pork, as well as the ones from the sea 🦞 and fresh water.
After I moved out on my own in my early 20s’, my adventurous culinary side went wild. I’ve been trying meat that we (my brother is the same as me) didn’t have at home like duck 🦆, lamb, ostrich, bison, venison, rabbit, alligator, etc.
One that can be a little gamey at times is lamb. With its distinct flavor, many are turned off 😖 from it. David is not a big fan of lamb therefore I always make sure to buy the protein from North America (more info below) and also bring some serious flavor to the dish.
I’ve posted over a dozen lamb recipes on the website such as Bobotie, Greek Dolmades with Avgolemono Sauce, Cassoulet, Mediterranean Leg of Lamb, African Lamb Tagine, Pastitsio, Lancashire Hotpot, Lamb Ragù, and many others. Here’s another one to add to this yummy list 📑… Pistachio Crusted Rack of Lamb!
This elegant recipe is perfect when entertaining! It’s colorful 🌈, delicious, makes a beautiful presentation, and above all, it’s quick and easy! It takes 30 minutes from start to finish unless the racks are prepared ahead and only need to be roasted which makes it even faster, ideal when guests are over.
This Pistachio Crusted Rack of Lamb is gorgeous! To save time, I buy the racks already frenched. After searing them, they’re transferred to the oven and roasted for 8 minutes ⏰. After that, Pomegranate Molasses is brushed on then the racks are coated in the pistachio crust and back in the oven.
When it comes to the pistachio crust, it’s important that it’s processed until very fine so it can adhere better. In the video 🎥, I didn’t and regret it! To make the mixture moist, a little oil is added to it, enough to resemble damp sand.
After they’re coated, the racks go back to the oven for 5 to 8 ⏳ minutes or until the internal temperature reaches 135ºF for medium-rare although lamb is normally served more on the “pinky” side with an internal temperature of 125ºF. David and I prefer medium-rare but cook them to your liking.
Let’s talk about the difference between lamb 🐏 from Australia versus North America…
It’s about feeding. The Aussie ones are raised and grass-fed on open pasture, giving that “gamey” taste. The North American producers are still raising them on grass but finish them on grain which makes them milder. Also, the Australian ones are leaner in comparison to ours.
As this protein becomes more popular here in Canada and the United States, this Pistachio Crusted Rack of Lamb is perfect to serve for any special occasion! With its colorful and tasty crust, this is certainly a lovely recipe to add to your folder 📁!
Bon Appétit! 🍽
Here are more elegant recipes for you to try… 😀
– Duck Breast with Blood Orange Sauce
– Scallops with Smoky Cream Corn Sauce
– Torta Pasqualina • Easter Pie
– Moroccan Kefta Tajine
– Stuffed Pork Tenderloin with Spinach Ham & Cheese
– Lobster Newberg
– Red Wine Braised Short Ribs
– Sole Meunière
– Steak Oscar
and for even more lamb recipes 🐏, click on this link… Recipe Category • Lamb
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Pistachio Crusted Rack of Lamb
Hover to scale
Ingredients
LAMB
- 2 large racks of lamb (about 8 chops each), room temperature, frenched and patted dry
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 1/2 tbsp. olive oil, or as needed tips & tricks
- 1/2 cup Pomegranate Molasses, or as needed see Recipe
PISTACHIO CRUST
- 1 cup pistachios, shelled
- 1/2 cup Panko® breadcrumbs
- 1/4 cup parsley, chopped tips & tricks
- 2 tsp. dried thyme leaves
- 1 tsp. dried rosemary, chopped
- 2 large cloves garlic, roughly chopped
- 1 tbsp. olive oil, or as needed
Directions
LAMB
- Preheat oven to 425ºF.
- Cut each rack of lamb in half and generously season them on all sides with salt and pepper; set aside.
- In a large cast iron pan over medium-high heat, add oil. When it starts shimmering, place the racks, fat side down, and sear on all sides until browned.
- Transfer to the preheated oven, with the fat side down, and roast for 8 minutes. Meanwhile make the pistachio crust.
- Remove from the heat, transfer them to a cutting board, and immediately brush on Pomegranate Molasses.
- Coat the racks with the Pistachio Crust mixture and place them back to cast iron, fat side up.
- Transfer to the oven and roast for 5 to 8 minutes or until the internal temperature reaches 135 ºF for medium rare.
- Remove from the heat, transfer onto a cutting board, cover loosely with foil and let them rest for 15 minutes before slicing.
PISTACHIO CRUST
- In the jar of a blender, add pistachios, breadcrumbs, parsley, thyme, rosemary and garlic. Process until the mixture is very fine.
- While the appliance is running, slowly pour in oil enough so the mixture is moist, resembling damp sand.
- Transfer the pistachio crust mixture to a shallow dish or pie plate.
Don't forget to rate and comment on this recipe!
Very nice. Thank you for sharing.
Yum! I love it!