Dijon and Pistachio Crusted Rack of Lamb

Pistachio crusted lamb chops with lentils and winter squash.

Dijon and Pistachio Crusted Rack of Lamb

Pistachio Crusted Rack of Lamb. A rack of lamb is seared, then coated with Dijon Mustard and a crunchy layer of a ground pistachios and bread crumbs. Roasted in the oven until tender and juicy gives you a restaurant quality dinner. Easier than you think and impressive.

Course Main Course Lamb

Cuisine French

Prep Time 2

Cook Time 40

Total Time 2 40

Servings

Calories 260kcal

Author Lea Ann Brown

Ingredients

1 pound Rack of Lamb 8-ribs, Frenched
2 tablespoon fresh Rosemary leaves or 1 teaspoon dried rosemary
2 tablespoon Fresh Thyme leaves or 1 teaspoon dried thyme leaves
1 tablespoon Olive oil
Salt and Pepper to taste
1/4 cup shelled pistachios
1/4 cup Panko bread crumbs
2 tablespoons vegetable oil
1 tablespoon unsalted butter softened
2 tablespoons Dijon mustard

Instructions

In a small bowl, mix together the rosemary, thyme and olive oil.
Pat the rack of lamb dry with paper towels. Salt and pepper both sides of the rack of lamb and then using a basting brush, coat the the olive oil herb mixture all over the lamb. Place the rack of lamb on a dinner plate, cover with plastic wrap and let marinade in refrigerator for 2 hours.
Bring to room temperature before cooking. (let set at room temperature for at least 30 minutes, preferably 1 hour)
Preheat oven to 400 degrees.
In the meantime, pulse the pistachios in a food processor until coarsely chopped. Add the softened butter and bread crumbs and pulse until just mixed.
Heat a skillet over medium high heat. Add the vegetable oil. When oil is hot sear lamb on both sides until browned.
With a pastry brush, coat the lamb with the Dijon mustard. Pat the pistachio mixture onto the lamb with your hands until well coated.
Place the rack of lamb in a roaster. Roast in oven until thermometer reads to desired doneness.
Remove from oven and tent with foil and let rest for 10 minutes. Slice the chops into 4 servings. Two chops per person. You can either cut them into single chops or cut so that two chops are left together.

Notes

It's important to use a meat thermometer for this recipe. Over temperatures vary, so keeping track of the internal temperature is important to insure a perfect roast.

Do I have to sear rack of lamb before roasting? If you want the best end result in texture and flavor, yes searing before oven roasting is a smart thing to do. Searing any meat, adds a caramelized crust which brings flavor and helps to keep juices in while oven roasting. Be sure to bring lamb to room temperature (30 minutes to an hour) before searing.

Rack of Lamb Cooking Temperature

Pull time: 135 degrees F = Medium rare, final internal temperature 145 degrees.
Pull time: 150 degrees F = Medium well, final internal temperature 160 degrees
Pull time: 160 degrees F = well done, final internal temperature 170 degrees.
Source: American Lamb

Nutrition