Pistachio Crusted Rack of Lamb
With a colorful and tasty crust, this Pistachio Crusted Rack of Lamb is perfect to serve for any special occasion!
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.