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
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  • PREP

    10 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  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

 

17 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.

 
Mar 26, 2013

OMG This is the best. My family could not stop raving about it. Better than a 5 star restaurant.

 
Mar 25, 2013

Absolutely phenomenal recipe. The rack of lamb came out tender and juicy and perfectly done. I think my boyfriend fell in love with me just a little more when I made this for him the other day. Better than restaurant quality! Would recommend to anyone and everyone!

 
Feb 15, 2013

DELICIOUS! I had never made lamb before so watched the video that Chef John made. It was very easy to follow and turned out amazing. Probably the best lamb I have ever had. It practically fell off the bone it was so tender!

 
Jul 05, 2014

Prepared this recipes to celebrate my wedding anniversary. Easy to prepare. Exceeded expectations. Met with rave reviews by my family...especially by my husband.

 

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Nutrition

  • 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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About the Cook

 
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