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.
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)
Preheat oven to 350 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 ready 160 degrees.
Remove from oven and tent with foil and let rest for 10 minutes. Slice the chops into 4 servings. (two chops remain together)
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.