Seared Rack of Lamb with Pistachio Crust

This tender and juicy rack of lamb features a flavorful pistachio crust, creating a dish that’s both easy to make and visually stunning. The mild, succulent lamb pairs beautifully with the nutty crunch of pistachios for a perfect balance of texture and taste.

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (204°C).

2. Prepare the Pistachio Crust:

   • In a small bowl, mix the chopped pistachios, breadcrumbs, thyme, garlic, salt and black pepper.

   • Add 1 tablespoon of olive oil and stir to combine. Set aside.

3. Sear the Lamb:

   • Pat the rack of lamb dry with paper towels and season it with salt and pepper.

   • Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat.

   • Sear the lamb for 3-4 minutes per side until browned.

   • Remove lamb from cast iron skillet.

4. Coat with Dijon & Crust:

   • Brush the top and sides of the lamb with Dijon mustard.

   • Press the pistachio mixture onto the mustard-coated surface, ensuring an even crust.

5. Bake:

   • Place the lamb back in the cast iron skillet, bone-side down.

   • Roast for 15–20 minutes or until the internal temperature reaches 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium. Check temperature at 15 minute mark.

6. Rest & Serve:

   • Remove from the oven and let the lamb rest for 10 minutes before slicing into chops.

   👉 Tip: If you like rosemary you can add 1/2 tsp dried chopped rosemary in the small bowl with the rest of the spices.

Servings: 3-4

Ingredients:

• 1 rack of lamb (about 8 ribs, frenched)

• 1/2 cup unsalted pistachios, ground

• 1/4 cup breadcrumbs (panko or regular)

• 2 tbsp Dijon mustard

• 2 tbsp olive oil, divided

• 1 tsp fresh thyme, finely chopped or 1/2 tsp dried thyme

• 1 clove garlic, minced

• 1/2 tsp kosher salt or sea salt (plus more to taste)

• 1/4 tsp ground black pepper