Pistachio-Crusted Lamb Rack

Pistachio-Crusted Lamb Rack
Staff Writer
Jane Bruce

This rack of lamb with a mustard and pistachio crust is perfect for a festive holiday dinner.

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4
Servings
223
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 8-rib rack of lamb, Frenched
  • 1 Teaspoon kosher salt, plus more for the lamb
  • 1/4 Teaspoon black pepper, plus more for the lamb
  • 2 Tablespoons olive oil
  • 5 Tablespoons unsalted butter, room temperature
  • 1/2 Cup breadcrumbs
  • 1/4 Cup finely ground pistachio nuts
  • 1 Tablespoon Dijon mustard

Directions

Season the lamb generously with salt and pepper. Place a heavy skillet over high heat and add the olive oil. When the oil begins to smoke, place the lamb fat side down in the skillet and sear until deeply colored. Stand the rack up to brown its top, then roll over to brown the bone side. Remove from the pan and cool on a rack.

Place the butter, salt, and pepper in a bowl; beat with an electric mixer until light and fluffy. Add the breadcrumbs and pistachios. Stir the mixture with a wooden spoon to combine well and form a ball. Transfer to a sheet of waxed or parchment paper; place another piece of waxed paper on top. Press the ball flat between the sheets of paper. Roll out the mixture 1⁄8-inch thick with a rolling pin. Keeping the rolled mixture flat, freeze at least 10 minutes, or up to 2 weeks if tightly covered.

Preheat the oven to 450 degrees. Put a rack on the top shelf in the oven.

Twenty-five minutes before serving, remove the butter mixture from the freezer and cut a rectangular shape from it the same size as the fat side of the rack. Brush the fat side of the rack with the Dijon mustard. Remove the paper from one side of the cut piece of frozen butter crust. Press the crust onto the rack over the mustard, allowing your hands to warm it and shape it to the rack. The mustard will act like a delicious glue, helping to hold the buttery crust in place. Remove the remaining piece of paper.

Place the lamb crust side up on an aluminum foil-lined baking sheet. Roast until a thermometer inserted into the center (NOT through the crust!) reads 125 degrees, 12 to 14 minutes. Remove and rest on a rack for 8 minutes before carving to serve. Unused pieces of the crust can be put together and rerolled to be used again. Store unused portions tightly covered in the refrigerator.

Nutritional Facts

Total Fat
16g
23%
Sugar
1g
1%
Saturated Fat
8g
33%
Cholesterol
1mg
0%
Carbohydrate, by difference
17g
13%
Protein
5g
11%
Vitamin A, RAE
4µg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
40mg
4%
Choline, total
10mg
2%
Fiber, total dietary
2g
8%
Folate, total
32µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
20mg
6%
Niacin
1mg
7%
Phosphorus, P
81mg
12%
Selenium, Se
1µg
2%
Sodium, Na
225mg
15%
Water
5g
0%

Pistachio Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Pistachio Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.