Name: Pistachio Crusted Lamb Chops
Prep time: 30 min
Cook time: 15 min
Total time: 55 min
Ingredients: 2 1 1/2-2 pound racks of lamb; 2 tablespoons olive oil; 1 tablespoon pomegranate molasses (optional); 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; Salt and pepper; 1/4 cup Dijon mustard; 3/4 cup ground pistachios (raw and unsalted)

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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.

Pistachio Crusted Rack of Lamb

This is certainly a recipe to impress and saved for those, ‘I really want to impress someone’ sort of dinners. But really, do what you want and make what you want when you want and enjoy every moment of it.

Whole racks of lamb are marinated in herbs, olive oil and garlic for as long as you have the time.

Then pat dry the meat (I do this with all proteins) and give the lamb a good hot sear on both sides and then place in the oven so it cooks through.

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

A Few Tips When Working with Lamb

As with other proteins, pat dry the meat 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.
Use a sharp knife to cut into lamb chops so it stays in one piece.

Side Dishes to Serve with Lamb Chops

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Pistachio Crusted Lamb Chops

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.

Prep Time30 mins

Cook Time15 mins

Resting Time10 mins

Total Time55 mins

Course: Main Course

Cuisine: American, Mediterranean

Keyword: pistachio crusted lamb, pistachio crusted lamb chops, pistachio crusted rack of lamb

Servings:

Calories: 865kcal

Author: Samantha Ferraro

Cost: $20

Equipment

Cast Iron Skillet

Meat Thermometer

Ingredients

2 1 1/2-2 pound racks of lamb
2 tablespoons olive oil
1 tablespoon pomegranate molasses optional
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
Salt and pepper
1/4 cup Dijon mustard
3/4 cup ground pistachios raw and unsalted

US Customary – Metric

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 lamb, making sure all of the meat is coated. Marinate for at least 30 minutes and pre-heat oven to 450 Fahrenheit.
Once you’re ready to cook, heat a large cast iron to high heat and sear lamb on all sides until charred, about 3 minutes per side.
Carefully place cast iron in hot oven and continue cooking until internal temperature reaches between 140-145 degrees Fahrenheit, about 8-10 minutes.
Remove lamb from oven and place racks on a cutting board, covered with a piece of tin foil anf let rest for at least two 5-10 minutes.
Brush a thin layer on Dijon onto the lamb and then press into crushed pistachios.
Use a sharp knife to cut into lamb chops and serve immediately.

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.

Pomegranate molasses is an option, but offers a nice tang to the marinade.

Nutrition