Pistachio crusted rack of lamb is tender, juicy and a restaurant quality, show stopping dinner. It’s easier than you think. Using a simple rack of lamb marinade this recipe is over the top delicious. I’ll walk you through the process.
Looking for more special occasion show stoppers? Take a look at my recipe for Chicken Galliano. A very special recipe using Galliano Liqueur.
Table of contents
A rack of lamb is so impressive in appearance, and a process I’ve always assumed reserved for experienced chefs. Probably fussy, probably difficult.
For this recipe, which I learned in Culinary School, we’re using a rack of lamb marinade with rosemary and thyme. Then searing it stove top, then slathering both sides with Dijon mustard which adds flavor and a perfect coating for the panko bread crumb and ground pistachio mixture to stick to the meat. We’ll then finish the lamb in the oven.
This rack of lamb with pistachio crust is a timeless restaurant quality meal.
What Is A Frenched Rack of Lamb?
In school we prepped and Frenched our own rack of lamb. Which means to clean the bones using the “frenching” method. It truly was a labor of love, and a very difficult task.
A Frenched rack of lamb means to strip meat and membrane away from the bone to give it a clean appearance. A boning knife is used to complete this task.
A rack of lamb that’s been prepared this way is the same cut of meat used to cut Lollipop Lamb Chops.
Our knife skill training at school was extensive and I’m very glad for that. However my boning knife and I still aren’t speaking over the whole ordeal. Here’s a link from Serious Eats if you’re interested in learning Knife Skills, How to Clean and French a Lamb Rack.
Pro Tip: Purchase a rack of lamb that has already been Frenched by your butcher. You’ll gladly pay those few extra dollars to save an hours worth of tedious work.
Ingredients You’ll Need
- 1 – 1 pound rack of lamb, Frenched
- Pistachios: Purchase shelled pistachios that are roasted.
- Spices: Dried rosemary and thyme combined with olive oil makes the best lamb marinade = easy.
- Dijon Mustard: Dijon brings a beautiful flavor, plus acts as the “glue” to hold the panko bread crumb and ground pistachio mixture. An added benefit of mustard, is that it also tenderizes the meat.
Tip: When calculating how much rack of lamb will feed your crowd, when sliced, one rack of lamb has 8 chops. Plan on 2 chops per person. Although the chops are small, the side dishes will fill in to make an ample meal for each person.
Preparing The Lamb Marinade
- The best rack of lamb marinade! Why? it’s easy and the simple ingredients infuse traditional flavor into the meat. Rosemary, thyme, olive oil and salt and pepper.
- Pat the lamb dry, then coat with the marinade mixture. Marinate in the refrigerator for two hours. EASY!
Pan Searing The Rack Of Lamb
- Bring the lamb to room temperature. Heat a skillet over medium high heat. Add neutral oil such as vegetable or canola oil. When oil is hot, add lamb and sear on each side until you get a good brown crust. Remove from heat.
Preparing Rack Of Lamb For The Pistachio Crust
- When the lamb has cooled slightly smear generously with Dijon mustard.
- In the meantime, in a food processor add the pistachios and pulse until rough chopped.
- Add Panko bread crumbs and some butter. Gently pulse again until mixed.
- Using your hands, press the pistachio crust mixture onto the mustard coated lamb until well coated.
Finishing In The Oven
- Roast the lamb in the oven until thermometer reaches desired doneness. (See cooking chart below)
Questions You May Have
Do you really HAVE to? If you want the best end result in texture and flavor, yes searing lamb 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 is a section of ribs which usually is purchased in a set of 8 attached ribs.
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
Since the internal temperature of cooked lamb will rise 5 – 10 degrees during the rest period, adjust accordingly by pulling the lamb out of the oven when its 10 degrees lower than desired doneness.
In a 400 degree pre-heated oven, roast time will vary because oven temperatures are not always reliable. But you can estimate about a 20 – 30 minute cook time.
Lay the roasted rack of lamb on a cutting board with the meat side nearest to you. Using a sharp knife, simply slice through the meat in between the ribs.
Pro Tip: It’s important to use a digital read meat thermometer for this recipe. Oven temperatures vary, so keeping track of the internal temperature is important to insure a perfect roast.
Serving and Storage
To copy-cat our meal at Culinary School, I served this with puy lentils and a variety of roasted squash.
A fancy feel potato dish such as Potatoes Dauphinoise is a good choice here, or perhaps Hericot Vert in Dijon Mustard Cream Sauce. A crunchy salad is always welcome.
Store any left over lamb chops well sealed in the refrigerator for up to 5 days. I like to reheat them in a 300 degree oven or a toaster oven to keep the crunchy texture.
Pistachio Crusted Rack of Lamb
I hope you give this rack of lamb with pistachio crust a try. It’s juicy, tender and absolutely delicious. Cooked in the oven, it’s an easy recipe to make with a special fancy restaurant feel. A great recipe for any special occasion.
And to learn more about lamb, I recommend taking a look at this web site for The American Lamb Board.
More Lamb Recipes
Colorado has a strong ranching heritage and lamb plays a big part in our history. Colorado Lamb is highly sought after due to its quality, and consistency in flavor and tenderness. The majority of lamb are free range, grazing on grass, brush and sage in the foothills of the Rocky Mountains. And even graze in Colorado Vineyards. Colorado lamb is hormone and antibiotic free.
Lamb raised and imported from New Zealand and Australia are smaller in size that American raised lamb, and bring with it a gamier flavor. Please support local. Ask your butcher for Colorado raised lamb.
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Dijon and Pistachio Crusted Rack of Lamb
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
- ¼ cup shelled pistachios
- ¼ 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
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
Rack of Lamb with Pistachio Crust … It’s what’s for Dinner.
This recipe was first published October of 2017 and republished March 2022 with new photos and step by step instructions.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Yes, please. LOVE lamb! And this looks excellent — thanks.
My family loves lamb and this classic recipe lould be right up their alley. I love that it’s so easy to prepare!
We are not lamb eaters but I need to try pistachio crusted meat of some sort
The lamb looks delicious! Cooked to perfection!!
This is so easy and looks wonderful. I make a rack of lamb with a Dijon mustard herb crust. Not too much more trouble than your delightfuly easy recipe.
Those lamb racks are fun to make – and pretty darn easy. Plus they look impressive. Thanks Adriana.
This looks really good and can’t wait to try it. I believe this is going to be a huge hit with my family. Now, I am considering of serving this Thanksgiving.
Lea Ann – I was just browsing your blog to see what you’ve been up to & I can’t say enough how delicious everything you put together looks! I of course had to comment on the rack of lamb, as that was for lunch today from the current class! I’m sure that they would attest to the labor of love that Frenching takes. Keep up the awesome work & I look forward to frequenting here for more items to try in my own kitchen!
I do admire you Frenching the lamb like that! I must admit I rely heavily on my butcher for stuff like that! Love your recipe – the combination of the mustard and the pistachios just sounds so good! Pinning and sharing on the Hearth and Soul Facebook page. Thank you so much for being a part of the Hearth and Soul Link Party!
Thank you so much April! I’ll be joining in that party more often. And thanks for all of your hard work on bringing us all together. And also thanks for that pin!
I always have my butcher French my rack of lamb. I know how to do it (and I’m not bad at it) but it’s so much easier to let a pro do it. 🙂 Anyway, love lamb, and this is a wonderful recipe — thanks.
Good looking meal LA. The lamb looks delicious.
It was Larry!