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Home » Recipes » Beef + Lamb Recipes

Pistachio Crusted Lamb Chops

Published: Mar 24, 2021 · Modified: Jan 1, 2023 by Samantha Ferraro · This post may contain affiliate links · 1 Comment

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Pistachio crusted lamb chops is a recipe to impress! Once seared, the lamb is brushed with tangy Dijon mustard and then pressed onto crushed pistachios for a striking and impressive centerpiece.

Pistachio crusted rack of lamb with seared lemon.
Jump to:
  • Pistachio Crusted Rack of Lamb
  • 📋 Ingredients
  • 🍋 Substitutions and Variations
  • ⏲️ Instructions
  • 📍 Recipe Tips
  • Recipe FAQs
  • Side Dishes to Serve with Pistachio Crusted Lamb
  • Pistachio Crusted Lamb Chops

Pistachio Crusted Rack of Lamb

Pistachio crusted lamb is a recipe to impress and saved for those, 'I really want to impress someone' sort of dinners. The pistachio lamb is initially seasoned with bold marinade that has herbs, garlic and tart pomegranate molasses.

Once seared and the lamb is done cooking to your desired doneness (I prefer medium aka lightly red/pink center and always use a meat thermometer), then all you have to do is brush the lamb with a thin coating of Dijon mustard and press the rack of lamb onto crushed pistachios.

The pistachio crusted lamb is a true masterpiece and I suggest serving alongside simple lemon herb couscous or Mediterranean rice and my Mediterranean roasted vegetables.

Start any meal with my Goat cheese stuffed phyllo cups it's simple and impressive.

📋 Ingredients

Ingredients for pistachio crusted lamb, including fresh herbs and lemon.
  • Rack of Lamb: Look for a Frenched rack of lamb, which is when the connective tissue is cleaned around the bones. It's not necessary but is nice for presentation.
  • Olive Oil: Use a good quality extra virgin olive oil.
  • Pomegranate Molasses: This is reduced pomegranate juice that is thickened with a tart and slightly sweet flavor. I use pomegranate molasses in both sweet and savory recipes such as drizzled on top of roasted squash and in a pomegranate molasses vinaigrette.
  • Garlic: A few cloves, finely chopped or grated. If fresh garlic isn't available, substitute with ½ teaspoon garlic powder.
  • Fresh Rosemary and Thyme: Remove the leaves from the stem and finely chop them. If fresh herbs aren't available, use ½ teaspoon of dried rosemary and dried thyme.
  • Lemon: After zesting the lemon, cut the lemon in half and sear it in the cast iron.
  • Salt and Pepper
  • Dijon Mustard: Once the lamb is cooked, brush a thin layer onto the cooked rack of lamb, which will help the pistachios stick easily.
  • Pistachios: Use unsalted and raw pistachios for a bright green pistachio crust.

🍋 Substitutions and Variations

  • Instead of pistachios, use chopped almonds.
  • Grill the rack of lamb instead of searing in the cast iron.
  • If pomegranate molasses isn't available, substitute with a thick aged balsamic or balsamic glaze.

⏲️ Instructions

Marinate the rack of lamb with herbs and garlic.

Step 1: Trim any excess fat and pat the lamb dry with paper towels. whisk the pomegranate molasses, herbs, garlic and lemon zest and pour over lamb and marinate for 30 minutes.

Sear the rack of lamb in a cast iron skillet.

Step 2: Bring a wide cast iron to high-heat and sear lamb until deeply charred on both sides. Then place in 450 degrees Fahrenheit oven and cook for 8-10 minutes until internal temperature is between 140-145 degrees Fahrenheit..

Brush a thin layer of Dijon mustard onto the lamb.

Step 3: Once cooked, let lamb rest for 5 minutes then brush a thin layer of Dijon mustard on all sides.

Press the crushed pistachios onto the rack of lamb.

Step 4: Press the rack of lamb onto finely chopped pistachios, gently pressing so all sides are evenly coated.

Pistachio crusted rack of lamb with seared lemon.

Step 5: Use a sharp knife to cut the pistachio crusted lamb into lamb chops and serve.

📍 Recipe Tips

  • As with other proteins, pat the meat dry on all sides with paper towels. This helps any marinade or seasonings stick to the meat better and helps in creating a good sear.
  • Try different aromatics with lamb. Common flavor pairings are: garlic, lemon, rosemary, thyme, oregano, pomegranate (molasses), mint.
  • Once the lamb is done cooking, remove to a cutting board and place a piece of tin foil over it (optional, but keeps the meat warm) and let rest for at least 5 minutes.

Recipe FAQs

What is French rack of lamb?

French is a technique where excess fat and connective tissue is removed between the bones on a rack of lamb. It makes the lamb rack look cleaner for presentation.

Do you need to trim excess fat from the lamb?

Lamb can be pretty fatty and removing excess fat will help the marinate and seasoning penetrate the meat easier. I suggest trimming excess fat from the rack of lamb for better texture and flavor, but it's ok to leave some fat on.

Side Dishes to Serve with Pistachio Crusted Lamb

  • A simple recipe for lemon herb couscous that takes nearly 15 minutes and is a fantastic side to other Mediterranean dishes.
    Lemon Herb Couscous
  • Honey harissa roasted cauliflower is layered on top of creamy harissa tahini and finished with a bright cilantro vinaigrette and sweet pomegranate seeds.
    Honey Harissa Cauliflower
  • Lebanese tabbouleh salad topped with fresh lemon and green onions.
    Lebanese Tabbouleh Salad
  • Colorful jeweled rice with saffron and dried fruit and nuts.
    Persian Jeweled Rice

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Pistachio Crusted Lamb Chops

Samantha Ferraro

LittleFerraroKitchen.com

Pistachio crusted rack of lamb is a recipe to impress! Once seared, the lamb is brushed with tangy Dijon mustard and then pressed onto crushed pistachios.
5 from 7 votes
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Prep Time 30 minutes mins
Cook Time 15 minutes mins
Resting Time 5 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American, Mediterranean
Servings 6
Calories 865 kcal

Equipment

  • Cast Iron Skillet
  • Meat Thermometer

Ingredients
 
 

  • 2-3 pounds racks of lamb 2 racks of lamb
  • 2 tablespoons olive oil
  • 1 tablespoon pomegranate molasses optional but highly recommended
  • 3 garlic cloves finely chopped
  • 1-2 sprigs of fresh rosemary leaves finely chopped
  • 2-3 sprigs of fresh thyme leaves finely chopped
  • Zest of half a lemon save lemon for searing
  • 1 teaspoon kosher salt
  • ½ teaspoon Ground black pepper
  • ¼ cup Dijon mustard
  • ¾ cup ground pistachios raw and unsalted

Instructions
 

  • Trim any excess fat from the rack of lamb and pat dry with paper towels.
  • In a small bowl, whisk the olive oil, pomegranate molasses (if using), chopped garlic, chopped herbs, lemon zest and good sprinkle of salt and pepper and pour mixture onto the lamb, making sure all of the meat is coated. Marinate for at least 30 minutes and pre-heat oven to 450 degrees Fahrenheit.
  • Once you're ready to cook, heat a large cast iron to high heat and sear the lamb on all sides until charred, about 3 minutes per side. Sear the leftover lemon halves as well.
  • Carefully place the cast iron into the hot oven and continue cooking until the internal temperature reaches between 140-145 degrees Fahrenheit, about 8-10 minutes.
  • Remove the lamb from oven and place racks on a cutting board, covered with a piece of tin foil and let rest for at least 5 minutes.
  • Brush a thin layer of mustard onto the lamb and then press into crushed pistachios, making sure all sides are evenly coated.
  • Use a sharp knife to cut rack into lamb chops and serve immediately with charred lemon to squeeze on top.

Notes

  • If you can find Frenched rack of lamb or ask your butcher to French cut lamb, that is when excess fat is removed from the bones. It's more attractive for presentation and you can find it prepped that way in man stores. 
  • As with other proteins, pat the meat dry on all sides with paper towels. This helps any marinade or seasonings stick to the meat better and helps in creating a good sear.
  • Try different aromatics with lamb. Common flavor pairings are: garlic, lemon, rosemary, thyme, oregano, pomegranate (molasses), mint.
  • Once the lamb is done cooking, remove to a cutting board and place a piece of tin foil over it (optional, but keeps the meat warm) and let rest for at least 5 minutes.
 

Nutrition

Calories: 865kcalCarbohydrates: 8gProtein: 32gFat: 78gSaturated Fat: 31gTrans Fat: 1gCholesterol: 147mgSodium: 228mgPotassium: 545mgFiber: 2gSugar: 3gVitamin A: 64IUVitamin C: 2mgCalcium: 56mgIron: 4mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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Comments

  1. Love2cook says

    April 30, 2024 at 4:26 pm

    5 stars
    This Rack Of Lamb Recipe was the Hit of our Passover 2024. Seems We were just nominated Pistachio Crusted Lamb cooks each year. Thank you Chef Samantha. Mazel Tov.

    Reply
5 from 7 votes (6 ratings without comment)

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