Recipe by Chef John
"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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racks of lamb, trimmed
herbes de Provence
salt and ground black pepper to taste
chopped pistachio nuts
dry bread crumbs
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.
This recipe was ok it was a bit to salty for my taste
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!
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.
Amazing. Family loved it and was easy to make.
Used seasonings on boneless loin on grill. Yummy.
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.
OMG This is the best. My family could not stop raving about it. Better than a 5 star restaurant.
* Percent Daily Values are based on a 2,000 calorie diet.
Pistachio Crusted Rack of Lamb
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 358
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