Pistachio Crusted Rack of Lamb Recipe - Allrecipes.com
Pistachio Crusted Rack of Lamb Recipe
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Pistachio-Crusted Rack of Lamb
See how to make the perfect holiday lamb recipe. See more
  • READY IN 55 mins

Pistachio Crusted Rack of Lamb

Recipe by  

"The pistachio and mustard crust gives this lamb dish an interesting flavor and texture. Sure, rack of lamb is a little pricey, but no more so than other special occasion meats like prime rib, beef tenderloin, or goose. And, because rack of lamb is sold completely trimmed, you'll have virtually no waste."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    55 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
  2. Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
  3. Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2013

I'd give this 10 stars if I could! Throughout the whole dinner, hubby and I couldn't stop saying how much we loved this! The Herbes de Provence and pistachios totally make the dish! What an amazing combo of flavors. Few ingredients, but packed with flavor. It tastes like it's from a fancy restaurant. The cooking time is spot on. I pulled it out right at 25 mins and it was a perfect medium-rare to medium. Thank you Chef John! You really created a masterpiece which made for a perfect New Year's Day dinner! I can't wait to make this for guests.

Most Helpful Critical Review
Jan 01, 2014

This recipe was ok it was a bit to salty for my taste


29 Ratings

Sep 09, 2012

This was one of the best dishes I've ever made. I totally forgot the Herbes de Provence mixture before browning. Served with mustard potatoes. Was told this meal was as good as any restaurant meal. Thank you!

Sep 02, 2012

Very nice; a lovely change for a traditional Sunday roast. I used a grainy mustard and Dijon mix to marry/transition the texture of the pistachio. Also used duck fat instead of vegetable oils.

Feb 23, 2015

Better than expected. The video from Chef John made it so simple! Had to cook the rack an extra 10 minutes than the recipe called for but other than that it was exceptional.

Jan 11, 2015

Amazing. Family loved it and was easy to make.

Apr 02, 2015

Used seasonings on boneless loin on grill. Yummy.

Dec 31, 2014

Just made this dish for the family's New Year's Eve dinner. It was very delicious! This was the 2nd lamb dish from Chef John that I followed, and I have to say I prefer this more. The mustard and pistachio crust gave a nice crunch but it was still pretty subtle so that my taste buds paid the most attention to the meat. I didn't find Herbs de Provence so I just seared the meat with salt and pepper and used leftover Italian bread crumbs with the pistachios. Maybe a little lavender from HdP might have made this even better, but I was pretty happy as is. I got the racks at Costco and they were tender, juicy...yum! I bought 6 racks for 7 adults & 2 kids...and that was WAY too much meat! (We really only ate 4 racks total) I lined all 6 racks on a baking sheet standing upright and cooked for 26 minutes. It came out a perfect medium rare and looked like something from a fancy restaurant. This is definitely a keeper!!!


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  • Calories
  • 619 kcal
  • 31%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 164 mg
  • 55%
  • Fat
  • 39.8 g
  • 61%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 53.1 g
  • 106%
  • Sodium
  • 768 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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