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.

When I was growing up, having a chop for dinner meant you were having a pork chop, fried. It wasn’t until I was an adult that I first ordered lamb chops at an upscale restaurant.

So beautifully cooked, I thought cooking lamb at home would be fussy and difficult. Then we had grilled lamb chops at a friend’s house, I knew if David could cook it, I could cook it. I’ve learned that the best thing about lamb is that is so forgiving. 

Lamb is good rare, medium, and well-done, and its exterior develops a crispness that rivals that of the skin of pork and chicken, or the exterior of perfectly grilled beef. And it will do this all without much fuss.

Preparing a Rack of Lamb, Frenching

This Summer at Cooking School, we prepared rack of lamb. New for me. After being handed a rack of lamb we were instructed to clean the bones using the “frenching” method. It truly was a labor of love, and a very difficult task. I wrestled with that chunk of meat for over an hour, and I swear there was a moment where I thought I’d cry out of frustration.

Frenching means to strip meat and membrane away from the bone to give it a clean appearance. See that beautiful little clean handle – that takes a lot of work. Our knife skill training at school was extensive and I’m very glad for that. Here’s a link from Serious Eats if you’re interested in learning Knife Skills, How to Clean and French a Lamb Rack.

To recreate this recipe, I gladly paid the extra dollars for an already Frenched rack of lamb at my local grocer. After all, my boning knife and I still aren’t speaking over the whole ordeal.

Let’s take a look at the process for this beautiful Lamb Chop Dinner.

First, coat the lamb with olive oil, fresh thyme leaves, fresh rosemary leaves and salt and pepper. Marinate in the refrigerator for two hours. Bring the lamb to room temperature. Heat a skillet over medium high heat. Add neutral oil such as vegetable oil. When oil is hot, add lamb and sear on each side until you get a good brown crust. Remove from heat.

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. Press the mixture onto the lamb until well coated. Roast the lamb in the oven until thermometer reaches 160 and enjoy.

Note: 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.

I served this with puy lentils and a variety of roasted squash for a lovely Fall dinner.

Recipe for Pistachio Crusted Rack of Lamb

I hope you give this crusted rack of lamb recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite crusted rack of lamb recipe, let me know, I’d love to give it a try.

More Lamb Recipes

• Grilled Lamb Kabobs with Lemon Vinaigrette
• Roasted Lamb Chops with White Beans
• Lamb Sliders with Tomato Chutney

5 from 3 votes

Print

Dijon and Pistachio Crusted Rack of Lamb

Prep Time

2 hrs

Cook Time

40 mins

Total Time

2 hrs 40 mins

 

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

Keyword: Crusted Rack of Lamb

Servings: 4

Calories: 260 kcal

Ingredients

• 1 8 chop Rack of Lamb Frenched
• 2 tablespoons vegetable oil
• 1 tablespoon fresh Rosemary leaves
• 12 tablespoon Fresh Thyme leaves
• 1 tablespoon Olive oil
• Salt and Pepper to taste
• 1/2 cup shelled pistachios
• 1/2 cup Panko bread crumbs 1
• 1 tablespoon unsalted butter softened
• 2 tablespoons Dijon mustard

Instructions

1. In a small bowl, mix together the rosemary, thyme and olive oil. Salt and pepper the rack of lamb and them rub the olive mixture on the lamb. 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)

2. Preheat oven to 350 degrees.

3. 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. 

4. Heat a skillet over medium high heat. Add the vegetable oil. When oil is hot sear lamb on both sides until browned.

5. With a pastry brush, coat the lamb with the Dijon mustard. Pat the pistachio mixture onto the lamb with your hands until well coated.

6. Place the rack of lamb in a roaster. Roast in oven until thermometer ready 160 degrees. 

7. Remove from oven and tent with foil and let rest for 10 minutes. Slice the chops into 4 servings. (two chops remain together) 

Recipe 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.

Nutrition Facts

Dijon and Pistachio Crusted Rack of Lamb

Amount Per Serving

Calories 260 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Cholesterol 7mg2%

Sodium 143mg6%

Potassium 307mg9%

Carbohydrates 15g5%

Fiber 5g21%

Sugar 1g1%

Protein 5g10%

Vitamin A 1140IU23%

Vitamin C 34.1mg41%

Calcium 120mg12%

Iron 4.8mg27%

* Percent Daily Values are based on a 2000 calorie diet.

Looking for more elegant impressive lamb dinner ideas?  Take a look at:

Roasted Colorado Lamb Chops with White Beans and Wine Sauce

Roasted Leg of Lamb

Pistachio Crusted Rack of Lamb … It’s what’s for Dinner.